Patent Application
20060029696
The present invention generally pertains to edible food products that are able to absorb a liquid, and more specifically, to a consumable, liquid-absorbent food product covered with a non-porous-coating, so that a liquid drawn into the interior of the food product is absorbed.
In addition to being essential for stimulating growth, producing energy, and nourishing and maintaining life, most people would agree that the ingestion of food is definitely one of life's pleasures. The pleasure experienced from eating is not surprising considering that the ingestion of food typically invokes one or more of the primary taste sensations of bitter, sweet, sour, and salty. A fifth taste sensation has also been identified that is called umami, that is characterized by a meaty or savory sensation. Onion-shaped structures known as taste buds convey information about dissolved substances and are located within the fungiform, circumvallate and foliate papillae, the small projections on the tongue. Each taste bud may contain anywhere from 50 to 100 taste cells. Aroma also contributes greatly to our enjoyment of food, and much of what we refer to as the taste of food actually arises from our olfactory sensations.
The pursuit of making food as flavorful, nutritional, and fun to ingest as possible has led to the development of numerous food products designed to combine a flavoring with a beverage and to facilitate sucking the flavored beverage into the user's mouth. For example, U.S. Patent Publication No. 2004/0013772 (Weiss) discloses an edible, nutrient-rich drinking straw for use in consuming beverages. The drinking straw is formed from one or more compressed fruit powders, natural flavor, natural color, and humectant extruded in the shape of a drinking straw. An edible sealing coating such as wax is applied to the exterior of the extruded product. The straw may be formulated with materials selected to dissolve into a beverage at a desired rate and may be formed in a variety of different configurations. However, Weiss' edible drinking straw only imparts a flavor to the beverage or liquid food product as it is drawn into and through the straw and consumed.
U.S. Pat. No. 3,615,595 (Guttag) is directed to a tubular drinking straw having at least a portion of an exposed wall formed of a water insoluble hydroacrylate or methyacrylate polymer. A water soluble flavoring agent is dispersed within the polymer and flavors the liquid drawn into and through the straw. Again, this product functions as a straw, but also adds flavoring to the beverage drawn into the user's mouth through the straw.
Similarly, U.S. Pat. No. 1,996,203 (Hollingsworth) is directed to a straw or tube that is immersed in a glass of water or other liquid. The interior of the straw also includes a coating of soluble flavoring material. When the straw is used to draw a liquid into the user's mouth, the material flavors the liquid. However, both of this and the preceding inventions, like Weiss, are limited in that they only flavor the liquid or beverage that is being drawn into the mouth through the straw.
It is well known that dipping a food product into a consumable liquid or beverage will not only soften the food product but also impart a flavor of the beverage to the food product. Specifically, if a cookie is dipped in a liquid such as milk, the milk will be absorbed into and soften the cookie and make it taste even better. Likewise, if a doughnut is dipped into a liquid, such as coffee, the coffee will soften the doughnut and enhance the doughnut's flavor. Similarly, a cracker or piece of bread dipped in soup will enhance the flavor of the cracker or bread. However, the interior of the cookie, donut, cracker, or bread may not absorb the liquid, since the absorption of the liquid into the food product may be limited due the relatively low pressure tending to force the liquid into the dry food product. Moreover, the dipping of a food product into a consumable liquid is likely to be messy, since the liquid frequently drips from the food product onto the table or the person before the food product is consumed by the person.
Therefore, it would be desirable to provide a food product that more conveniently enables a consumable liquid to be more fully absorbed into the food product and then permits the food to be consumed while minimizing the mess associated with the liquid dripping onto underlying surfaces. It would also be desirable that the food product be made in almost any shape or size and comprise a variety of edible ingredients that absorb a consumable liquid. The portion of the food product that absorbs the liquid should thus be substantially covered with a coating that does not dissolve in the liquid, so that the coating can help in containing the wetted portion while it is subsequently consumed.
Recognizing the enjoyment of the taste sensation provided by dipping a food product in a beverage, the present invention was thus developed to enable a user to more effectively achieve that desired combined taste and texture, by more completely exposing the food product to the liquid so that more of the liquid is absorbed within the food product. Unlike a straw that only enables a user to draw a liquid into the mouth (but may also flavor the liquid), the present invention enables a consumable liquid to be orally drawn into the food product and absorbed. The food product includes an interior liquid-absorptive material that is consumable and which is formed so as to provide fluid communication between two spaced-apart points on a surface of the material. Also included is a coating that is consumable and is applied to an outer surface of the interior liquid-absorptive material to substantially seal the material to substantially prevent free entry of air into the interior liquid-absorptive material. The consumable product has thereby been adapted to enable a person to orally apply a reduced atmospheric pressure to one of the two spaced-apart points while the other of the two spaced-apart points is immersed in a consumable liquid, so that a consumable liquid is drawn into and absorbed by the interior liquid-absorptive material.
In one embodiment, the interior liquid-absorptive material comprises a carbohydrate structure that is baked and relatively dry before being exposed to a consumable liquid and thereafter becomes readily wetted by the consumable liquid to which it is exposed. This material can be form in at least three different forms. For example, the material can include a channel that couples the two spaced-apart points in fluid communication, or can comprise a plurality of open cells that are in fluid communication with each other, or can comprise a plurality of interstitial spaces that are in fluid communication. When the channel is used, it extends through the interior liquid-absorptive material, between the two spaced-apart points so that a consumable liquid drawn into the channel is exposed to the material and is thereby absorbed into the material. The interior liquid-absorptive material can also include a granular material having interstitial spaces formed between grains that is absorptive of a consumable liquid to which the material is exposed. As a further alternative, the interior liquid-absorptive material can comprise dehydrated protein particles, such as dehydrated meat particles, that absorb the liquid drawn into the interior of the food product.
As supplied, the food product can be completely covered by the coating, or the two spaced-apart points can be left free of the coating. If the two spaced-apart points are not sealed by the coating, the outer surface of the interior liquid-absorptive material is exposed to the consumable liquid and to the reduced atmospheric pressure at the two spaced-apart points. However, if the two spaced-apart points are sealed by the coating, this coating is removable by a person at the two spaced-apart points to provide fluid communication with a consumable liquid and the reduced atmospheric pressure. For example, the user can simply bite away the coating at the two spaced-apart points, so that the interior liquid-absorptive material is thus exposed.
The coating is resistant to dissolving in a consumable liquid and also does not become tacky when exposed to a consumable liquid for a time sufficient to orally draw the consumable liquid into the interior liquid-absorptive material. Optionally, the coating may include a food flavoring selected to provide a desired flavor for the food product when consumed.
Yet another aspect of the present invention is directed towards a method for producing a consumable food product like that just described. The method includes the step of producing an internal structure that is consumable and formed so as to provide fluid communication between two spaced-apart points on a surface of the structure. The method also includes the step of substantially sealing an outer surface of the structure with a layer that is consumable, to substantially prevent free entry of air into the structure and to enable a person to orally apply a reduced atmospheric pressure to one of the two spaced-apart points while the other of the two spaced-apart points is immersed in a consumable liquid, so that a consumable liquid is drawn into and absorbed by the structure. The layer also helps to retain a consumable liquid that was absorbed by the internal structure, within the food product as the food product is consumed.
Finally, the invention is also directed towards a method for using a consumable food product that enables a consumable liquid to be orally drawn into and absorbed by the food product. This method includes the steps of positioning the consumable food product so that one of two spaced-apart points on a surface of the consumable food product is immersed in a consumable liquid. The method also includes the step of orally applying a reduced atmospheric pressure to the other of the two spaced-apart points so that the consumable liquid is drawn into and absorbed by an interior material of the food product, without requiring that the consumable liquid be drawn into a user's mouth, but so that the food product is enhanced by absorbing the consumable liquid.
If a coating covers the two spaced-apart points, it is removed, so that an outer surface of the interior material is accessible to fluid communication with the consumable liquid and with the reduced atmospheric pressure at the two spaced-apart points.
The consumable liquid should have a viscosity sufficiently low so that a user is able to draw the consumable liquid into the interior material by orally applying the reduced atmospheric pressure at one of the two spaced-apart points on the food product.
The consumable food product can be employed to absorb a beverage, soup, a sauce, or other appropriate liquid. The food product is then preferably consumed after it has absorbed the consumable liquid.
The foregoing aspects and many of the important advantages of this invention will become more readily appreciated as the same becomes better understood by reference to the following detailed description, when taken in conjunction with the accompanying drawings, wherein:
Overview of the Food Product
The present invention is usable to orally draw a consumable liquid into the interior of a consumable food product, where the liquid is absorbed by the material comprising the interior, so that the food product can then be consumed. As a result, the taste of the food product is combined with that of the liquid, and the texture of the food product is softened by the liquid. The food product is also fun to use since a user may immerse an open portion (free of a coating) of the consumable food product into a consumable liquid, orally apply sufficient suction to another open portion of the food product, and draw the consumable liquid into the interior of the food product. Because the interior is either relatively porous, or includes open cells, or interstitial spaces, the liquid is readily absorbed, and the reduced atmospheric pressure applied orally at one point is communicated to another point on the surface of the food product that is immersed in the liquid, so that the liquid is fully drawn into the interior portion. The coating or covering seals the rest of the food product so that air is not drawn through the surface above the liquid, which would prevent the liquid from being drawn into the interior.
Once the interior structure of the food product is relatively saturated with the liquid, the user then consumes the food product, whose flavor is enhanced by the consumable liquid that has been absorbed into its interior.
As noted above, the interior of the food product must be sufficiently porous or open so that a reduced atmospheric pressure orally applied at one point on the surface of the food product can draw a liquid into another point that is immersed in the liquid, and the porosity should be sufficient to absorb a desired quantity of the consumable liquid when the liquid is thus drawn into the interior of the food product. As originally sold, the food product may be completely sealed by an outer coating such that the user needs to remove the coating from two points that are spaced-apart on the outer surface of the food product before submerging one point in the consumable liquid. In the alternative, the food product may be sold with the two points that are spaced-apart on the outer surface of the food product already free of the coating, such that user does not need to create these two openings before using the food product.
A sweet tasting, consumable food product will likely be a popular choice for the present invention. For example, the interior of this form of the food product may be either a porous honey graham or vanilla flavored, sweetened dough that is baked and then covered with a chocolate, yogurt, or sugar coating that complements the porous, sweetened interior. One preferred combination is a chocolate coating and the honey graham sweetened porous interior structure. Another preferred combination is the yogurt coating and the porous vanilla flavored, sweetened interior structure. The sugar coating should complement either the honey graham or the vanilla structure. Of course, various combinations of these and other coatings and internal structures can be made, depending on the user's tastes.
One portion of this food product that is not coated can then be dipped in a beverage, such as coffee, cocoa, or milk. When the user applies oral suction to the other portion that is not coated, the beverage is drawn up into the interior porous structure of the food product and absorbed. The user may then consume the food product, which can serve as a dessert or as a snack. It is contemplated that low fat ingredients or sugar-free formulations might also be made in order to satisfy consumers' dietary restrictions.
Instead of consuming beverages, this invention may be used with soups and broths that are orally drawn into the interior of the food product and absorbed to enhance the flavor of the food product. The interior of such an embodiment of the food product may comprise a dehydrated shredded or diced meat or other protein encased within a baked biscuit dough that is covered with an egg white coating. One portion that is not covered by the egg white coating is then dipped into a favorite soup. When the user orally applies suction to another portion of the food product that is not covered by the egg white coating, the soup is drawn into the biscuit material and absorbed by the dehydrated meat in the interior. The dehydrated meat is at least partially rehydrated by the soup, which enhances the flavor of the rehydrated meat and of the food product in general.
A still further alternative choice for the food product that might be particularly attractive to the frustrated parent of children who are finicky eaters may employ a baked bread internal structure that includes pieces of broccoli and carrots or other nutritional vegetables baked into the bread, which is then coated with broiled cheese. This food product could also include a favorite dehydrated meat encased by the baked bread internal structure, and the baked bread can then be coated with broiled cheese. This form of the food product in accord with the present invention would probably be very enticing to children who are instructed to first bite off two opposite ends (or sides) of the food product, thereby exposing the interior to enable the soup to be drawn into the interior by applying oral suction to another end where the interior structure is exposed.
The present invention may also be particularly appealing to people who are experiencing gum or tooth pain and are seeking softer foods to consume. Such a user can allow more time to elapse after orally drawing the liquid into the interior of the food product, before consuming the product, so that the interior structure of the food product is more softened and is therefore easier for the user to chew.
Method of Use
Container 12 may be a glass, as shown in the example of
Consumable liquid 14 may be any consumable liquid that has a viscosity sufficiently low so that it can be drawn into food product 16 through the fluid communication provided between the spaced-apart points that are free of the coating. Fluid communication is established when at least two points on the surface of the food product are free of the coating such that one point where access to the porous interior material is provided can be submerged into a liquid, and when suction is orally applied to the other point, the liquid is drawn into and absorbed into the interior porous material. Consumable liquid 14 may be a beverage, a soup, or a sauce. Those skilled in the art will recognize that many other liquids could be used for the consumable liquid, including but not limited to, soft drinks, coffee, milk, milkshakes, juices, tea, beer, wine, and liquor. The present invention can be used with any of these liquids, regardless of their ingredients, so long as the liquids are of sufficiently low viscosity, as explained above. Even if a broth, soup, or sauce contains some food component that is not in liquid form, such as a vegetable or chicken soup that contains portions of solid vegetables, noodles or rice, and meat, those skilled in the art will understand that the liquid portion of the vegetable or chicken soup can still serve as the consumable liquid with which the present invention is used.
When user 24 orally applies sufficient suction to orifice 26a of the food product, consumable liquid 14 is drawn into the interior of the food product by way of a central channel 20 that provides fluid communication to convey the consumable liquid along the center of the food product from the submerged portion of food product 16, through orifice 26b. The central channel extends longitudinally from the submerged orifice, through the food product, to orifice 26.
Dash line arrow 34 indicates the path along which consumable liquid 14 flows into central channel 20. The liquid readily penetrate the walls of central channel 20 and is absorbed by a porous interior material 22 comprising the interior structure of the food product. Dotted line arrows 34a indicate the general path followed by the liquid as it is absorbed by the porous interior material.
The outer surface of porous interior material 22 is covered with coating 18 (except over orifices 26a and 26b) so that air does not freely pass through the outer surface of the porous interior material, which would substantially reduce the suction that is orally applied and possibly prevent liquid from being fully drawn up into central channel 20. In addition, coating 18 helps to retain the consumable liquid absorbed within porous interior material 22, as the food product is being consumed. This porous interior material is relatively dry and free of moisture before use.
Coating 18 may be any substantially non-porous edible food component, such as chocolate, sugar, yogurt, fractionated palm kernel oil and butter, egg white, hardened gelatin, marzipan, glaze, broiled cheese, icing, sugar glaze, or candy that is applied to the outer surface of the porous interior material. The non-porous coating can be made of any number of edible ingredients as long as the coating resists dissolving and melting away when the food product is immersed in consumable liquid 14—at least for a reasonable time after the liquid is absorbed by the interior material. Also, for at least the time that coating is immersed in the liquid, the coating should not become tacky to the touch or melt. Thus, when user 24 submerges consumable food product 16 in consumable liquid 14, coating 18 must not dissolve immediately and melt away or stick to the user's fingers or hand. The thickness of the coating necessary to prevent its ready dissolution upon submersion in a liquid will vary depending upon the selected coating ingredients, the nature of the liquid, and the temperature of the liquid.
Depending on the absorptive characteristics of the interior structure of food product 16, it is possible that as consumable liquid 14 is drawn into the food product and absorbed as shown by the general path indicated by dotted line arrows 34a, that some consumable liquid 14 may exit through orifice 26. Even if user 24 imbibes some of consumable liquid 14, the intended function of the food product is not to server as a straw to draw the consumable liquid 14 into the user's mouth, but instead, to draw the liquid into the interior of the food product so that the liquid is absorbed into porous interior material 22, thereby enhancing the flavor and texture of food product 16 when the food product is subsequently consumed.
Furthermore, it is likely that a coating will be selected that provides a desired food flavoring appropriate to the liquid being absorbed by the food product. For example, yogurt, chocolate, marzipan, or a sugary glaze or icing may be selected to coat a sweet food product. A cheese-based coating, or an egg white coating may be applied to a bread-like porous interior material that includes vegetables or meat. Of course, it may be desirable to coat the porous interior material of the sweet food product with a sour flavored coating to achieve the desired flavor. Those skilled in the art will also note that more than one coating may be selected and applied to the food product. For example, a chocolate coating that seals the porous interior material of a sweet food product may then be covered with an outer layer comprising a vanilla-flavored coating. Moreover, a filling might be inserted between the chocolate and vanilla coatings.
Unlike the porous internal material of the first embodiment discussed above, the internal material used in the food product may be formed to have open cells or interstitial spaces, or may comprise dehydrated material that readily absorbs a liquid. These other embodiments, which provide fluid communication between the two spaced-apart points other than through a porous material, or along an internal passage coupling two orifices, are discussed below in detail in connection with
The food product in accord with the present invention can be of any shape or size that is practical to handle and use with a consumable liquid, so that the liquid is drawn into the food product and absorbed therein. Therefore, the elongated, square-shaped and circular-shaped food product examples depicted in
Those skilled in the art will also recognize that more than one internal channel can be formed within the food product to provide the path for the consumable liquid to be orally drawn into and absorbed by the interior material comprising the food product. Also, the internal channels that are formed in the food product need not extend only longitudinally between opposite ends of the food product, but can instead, extend radially adjacent an end or side of the food product (not shown). However, although food product 16a (and other embodiments discussed herein) can be configured to employ more than one internal channel and more than two orifices, those skilled in the art will recognize that the an orifice formed in the food product and coupled to an internal channel must either be sealed by a user's mouth, lips, and/or tongue, or must be submerged below the surface of the consumable liquid to enable the consumable liquid to be effectively be drawn into the internal channel. If one orifice that is coupled to a fluid channel and covered by a user's mouth is in fluid communication via the internal channel with another orifice that is not submerged, air will be drawn into the internal channel through that orifice instead of the consumable liquid.
Those skilled in the art will also recognize that additional internal channels 20a can be formed within the food product to assist in conveying the consumable liquid to the porous interior material. Such internal channel would not have an orifice open to the outside air, i.e., are covered with coating 18 and are located so as to branch off from the primary channel. Hence, depending on the ingredients of the porous interior material and the number of channels with and without orifices, the absorption rate of the liquid will vary. However, the absorption rate should be sufficient so that the interior material is flavored within a reasonable time after submerging one orifice of the food product in the liquid and orally applying suction to the other orifice.
Furthermore, coating 18 must substantially seal porous interior material 22, to prevent air from freely being drawn into the interior material when an oral suction is applied by the user, which would interfere with the consumable liquid being drawn into the interior of the food product and absorbed. In addition, the coating seals the liquid absorbed in the food product, so that to the liquid generally does not drip from the food product as the food product is consumed after the liquid is absorbed therein.
Two examples of food products using the internal channel are discussed in detail below. One of these examples has a honey graham porous interior material 22 and is coated with a chocolate material for coating 18. The second example of this embodiment of the food product has a vanilla porous interior material 22 and is coated with a yogurt coating for coating 18. In the alternative, a sugar glaze may be used for coating 18 in both of these examples.
Unlike the first and second embodiments, food product 16d, a cross-sectional view of which is shown in
Granular material 32 is illustrated with two different shadings to indicate that is distributed in layers throughout the interior of food products 16d and 16d′, so that interstitial spaces 31, which are formed between the granules, can readily absorb the liquid that is orally drawn into the interior of the food product. The granular material may comprise, for example, chocolate chips, nuts, or vegetable matter that does not itself absorb liquid. However, the interstitial spaces between these granules readily hold a consumable liquid due to capillary forces, so that the liquid is effectively absorbed by the internal material of the food product.
To use food product 16e, an orifice 26j formed at one end of core 38 is submerged in a consumable liquid (not shown) such as a soup or broth, and a suction is orally applied to an orifice 26i formed at an opposite end of the core. The consumable liquid is drawn through interstitial spaces 31 within core 38, as indicated by dotted line arrows 34b. As the consumable liquid is drawn into core 38 of consumable food product 16e, elongate particles 36 of dehydrated meat reabsorb the consumable liquid, thereby becoming rehydrated and expanding. In addition, biscuit porous interior material 36a absorbs the liquid. The food product can then be consumed, and the user will enjoy the flavor of the dehydrated meat along with that of the soup or broth, as well as enjoy the somewhat softer texture of the rehydrated material.
It will be apparent that food product 16b can be formed in many different sizes, shapes, and can have larger or smaller open cells. No attempt has been made to faithfully depict the open cells of the open cell interior material, since such cells are typically relatively small and irregular.
Alternatively, a food product 16c, can be formed, as shown schematically in
Method of Preparation
The following exemplary formulas and findings resulting from experimental development of the food product illustrate its method of preparation. Formulas for a honey graham and vanilla porous interior materials are described below. Also discussed below are formulas for chocolate, yogurt, and sugar coatings. In addition, a formula for the embodiment having the dehydrated meat particles and biscuit porous interior material with an egg white coating is included.
To achieve appropriate consistency and porosity of the honey graham and vanilla porous interior materials such that the consumable liquid can be drawn into an exemplary six inch long internal channel that was used in this example, a flour having an increased fiber content was employed. Use of a graham flour in the honey graham porous interior material preparation and inclusion of a whole-wheat flour in the vanilla porous interior material preparation ensure structural integrity of the resulting interior material after baking.
Because the honey graham material is based on a biscuit formula, overworking the flour causes too much gluten development, resulting in the material being too dense. Rolling the material in additional graham flour after an extrusion process aids in retention of the channel within the material by helping to dry the outer surface sufficiently so that it holds the desired shape. Without the graham flour, the material does not hold its shape when submerged in the consumable liquid during use.
The vanilla material is based on a standard creaming method that produces too fragile a porous interior material when baked. Accordingly, to increase the strength of the material, its gluten content is developed slightly more than would be desired for a conventional food product, by providing additional mixing. The additional mixing also helps the material hold the shape of the internal channel and increases porosity such that the material remains stable when immersed in the consumable liquid during use.
Prior to applying the coating, it was found that the outer surface of the porous interior material needs to be relatively free of crumbs or flour. The coating more readily adheres to the surface when the surface is clean.
Furthermore, in order to ensure that chocolate and yogurt coatings can be handled with minimal melting and adherence to the user's fingers and without requiring tempering, it is preferable to incorporate fractionated palm kernel oil in the coatings. Also, both coatings work well for hot consumable liquid applications, melting slowly enough to enable the food product to be used to orally draw the hot liquid inside the food product and then consumed. Both coatings need to be thinned to the consistency of a very thick flowing cream, to achieve appropriate coating thickness.
Preparation of the sugar coating includes boiling sugar syrup; corn syrup is preferably used in order to control crystallization and decrease the brittleness of the hardened sugar. Also, the corn syrup formula can be cooled slightly while remaining viscous enough to coat the porous interior material. With hotter syrup, the porous interior material cooks further and tends to soften, making it difficult to handle the porous interior material without it breaking up.
To achieve appropriate consistency and porosity for the dehydrated meat particle that is used with the biscuit porous interior material, and with the egg white coating, it is necessary to increase the fiber content of the flour and decrease the shortening or fat content. Use of whole wheat flour and adding no other fat than that available in the milk and egg results a firm, dry pliable biscuit dough that is stable once submerged in a hot consumable liquid. Application of the egg white coating between the dehydrated meat particle core and the biscuit porous interior material helps the meat particles in the core to adhere to the biscuit porous interior material.
The following formulas demonstrate an example of an embodiment of the food product with an internal channel formed in the porous interior material and baked once it has been extruded from dough. Those skilled in the art will recognize that the porous interior material may also be prepared using a molding process followed by baking the porous interior material.
Exemplary Formula for Honey Graham Porous Interior Material With Internal Channel
Ingredient List—All ingredients are listed by weight unless otherwise noted and are at about 70° F. ambient temperature, unless otherwise noted.
Procedure
Ingredient List—All ingredients are listed by weight unless otherwise noted and are at an ambient temperature of about 70° F., unless otherwise noted.
Procedure
Ingredient List—All ingredients are listed by weight unless otherwise noted and are at an ambient temperature of about 70° F., unless otherwise noted.
Procedure
Ingredient List—All ingredients are listed by weight unless otherwise noted and are at an ambient temperature of about 70° F., unless otherwise noted.
Procedure
Ingredient List—All ingredients are listed by weight unless otherwise noted and are at an ambient temperature of about 70° F., unless otherwise noted.
Procedure
Ingredient List—All ingredients are listed by weight unless otherwise noted and are at an ambient temperature of about 70° F., unless otherwise noted.
Procedure
Although the present invention has been described in connection with the preferred form of practicing it and modifications thereto, those of ordinary skill in the art will understand that many other modifications can be made to the present invention within the scope of the claims that follow. Accordingly, it is not intended that the scope of the invention in any way be limited by the above description, but instead be determined entirely by reference to the claims that follow.
