Patent Application
20090297668
The present invention generally relates to a system and methods for the preparation of an edible item that can convey certain information regarding, but not all of the aspects and characteristics of a different food item. Advantageously, the edible item of the present invention is a simplified version of, and can act as a substitute for the other food item. The substitute food item of the present invention may be used, for example, to convey information, such as the flavor, texture, size, shape, some or all of the dimensions or appearance of, or other aspects or characteristics regarding a food item that given the context in which the substitute food item is to be used, cannot be prepared, stored, or served, or which consumers are unable to ingest because of health, dietary, or other recommendations or restrictions. More specifically, the present invention is directed to a system and methods by which the substitute food item may be prepared generally automatically upon conveyance of preparation instructions—either by generally direct contact with or from a remote location—to a substitute food item preparation apparatus.
Food items are typically prepared through the application of one or more food preparation techniques or cooking processes to one or more food components including slicing, peeling, grating, mashing, aging, brewing, distilling, mixing, carbonating, fermentation, cooling, or freezing or warming, steaming, boiling, roasting, sauteing, frying, grilling, barbecuing, or broiling. While a consumer may wish to ingest the food item, the consumer may be unable to do so because, for example, the consumer does not have the necessary food components or the time, means, or skill to apply the necessary techniques to prepare the food item.
Because of the organic origin of some or all of the its components, the freshness of a food item typically degrades in quality with time. With time, the dimensions or appearance of the food item typically also changes—such as because the food item is drying out or the components of the item are consolidating or settling. Once prepared, a food item typically must be stored in some way to permit it to be consumed as intended. To slow the degradation process, and in order to maintain freshness, food items are typically placed in closed or sealed containers or within packaging with one or more barriers that are intended, for example, to prevent the loss of moisture from the food or the degradation of fat in the food by UV light or the entry of bacteria, and/or stored or maintained to lessen the exposure of the food items to uncontrolled environmental conditions. Such closed or sealed containers or packaging, or environmental control systems are expensive and add costs to the use of the food item. Conditions at times do not permit the use of protective storage. Without a source of power, conventional refrigerators have little, if any utility. As a result, consumers are prevented from ingesting the food item in a variety of conditions and contexts.
Certain food items may be unknown or unfamiliar to consumers. Consumers may wish to try such one of such food items but are reluctant or unable to do so because, for example, of the difficulty in preparing or cost of the food item, or the general unavailability of the food item to the consumer. Promoters may wish to introduce of a new food item to consumers but, given the size of the target group, cannot afford to actually prepare and serve a sample of the actual food item to each member of the group. Promoters may wish to encourage consumers to try a new food item through the use of what appears to be a well known food item but may have no easy and inexpensive means by which to do so. For example, a promoter may wish to introduce a new food item—a new apple flavored liqueur—to consumers and may wish to do so through the use of an item that has the familiar size, shape, general dimensions, or appearance of an apple but with the flavor of the new liqueur, but has no easy means to do so.
Other food items may be familiar, possibly all too familiar to certain consumers. Due to dietary or health restrictions, the consumers are required to avoid these food items. Given the lack of availability of a non-restricted version of the food item, consumers satisfy their craving for a given restricted food item by ingesting it, contrary to the advice they receive or even their better judgment. Religious or other restrictions may prevent a consumer from ingesting a food item.
Consumer may wish to have certain food items that can be prepared and served with one or more food items that may not be available. Other food items may have a characteristic such as a taste, flavor, or texture that a user may wish to mask or heighten through the use of one or more food items that may not be generally available.
It is clear that there is a demand for a version of food items that conveys certain information about the actual food item but does not have the storage characteristics, risks, or restricted components associated with the food item. It is clear that there is also a demand for a system and methods by which a version of food items can be prepared generally automatically upon conveyance of preparation instructions—either by generally direct contact with or from a remote location—to a substitute food item preparation apparatus. The present invention satisfies these various demands.
The system and methods of the present invention are directed to the preparation of a substitute food item. The term “substitute food item” (and variations of this term) for purposes of this application means an edible item by which certain information about a food item can be conveyed to consumers without necessarily requiring the preparation or service of the food item. The term “food item” identifies that which is being simulated through the use of the substitute food item and is any item that may be consumed or received as food, drink, or a nutritional or health supplement. The term “information” or “sensory information” for purposes of this application means actual sensory or organoleptic aspects, features, or characteristics of the food item including the color, texture, flavor, smell, dimensions, or appearance of the food item or the arrangement of the food components that form the food item. Relative to the actual food item, the substitute food item is of a simplified construction that permits a user to convey information about a food item to consumers in a variety of contexts in which the food item may not necessarily be able to be prepared, stored, or served. Certain embodiments of the substitute food item may be prepared from simplified components that may not have the storage and maintenance requirements associated with the food item. The substitute food item may also take into consideration and alter, modify, mask, or balance certain aspects or features of the actual food item that are not necessarily desirable.
One embodiment of the substitute food item according to the present invention includes a carrier element and an information element. The carrier element is of a composition that it is edible. The carrier element may be of a simplified construction and/or form—such as in the shape of a sheet. The carrier element may be of a construction, form, and/or composition such that its shape or dimensions change with further exposure or processing. Further processing includes exposure to conditions that permit the carrier element to dry. The carrier element may be made of one or more edible material, including but not limited to carbohydrates, fats, proteins, and gels.
Certain embodiments of the carrier element do not necessarily convey information about a food item but may simply function as a substrate or layer on which the information element is placed and are intended, at the very least, not to mask the information that is to be conveyed through the information element. Other embodiments of the carrier element may impart or come to impart information about a food item, such as the one or more flavors, textures, colors, shape, or dimensions of the food item. These information conveying embodiments of the carrier element are intended to interact or combine with the information conveyed by the information element to produce a desired combined flavor, shape, or appearance when the consumer views, receives, and/or ingests the substitute food item. Various shapes and forms are contemplated, for example, a planar shape, circular, spherical, conic, or even shapes and forms of common items, for example, a paperclip.
The information element of the substitute food item according to the present invention conveys “sensory information” or “organoleptic information” about a food item such as the color, texture, flavor, dimensions, or appearance of the food item or the arrangement of the food components that form the food item. The information element may also take into consideration a feature or aspect of a food item that may not necessarily be considered desirable by consumers and include an aspect, feature, or quality that masks, alters, or balances the given feature or aspect. The information element is formed from one or more information materials—any one or all assisting in the conveyance of information to the user or consumer through the information element—having a composition and consistency such that it preferably can be applied to and generally retained on or below an outer surface of the carrier element and thereby forming the information element. Alternatively, the information element may be formed separately and applied generally as a unit and fixed to the carrier element. Fixation may be facilitated through a variety of means including the use of edible substance that acts as an edible adhesive.
Depending on the intended use of the substitute food item, the information element may be formed also through the use of a liquid having a composition and consistency that permits the information material to be sprayed, rolled, or swabbed, rubbed, or abraded onto or within the pores opening onto the outer surface of the carrier element. The carrier element may also be conveyed or positioned such that the carrier element may be dipped in and retain the desired information material in liquid form to produce the information element. Alternatively, the liquid information material intended to form the information element may be poured over the carrier element. Additionally, the information element may, at least in certain embodiments may be formed by drawing information material onto the carrier element through the use of a suction pulled through portions of or the entire carrier element. The carrier element may have a construction and/or composition that facilitates the formation of the information element. For example, certain embodiments of the carrier element may have a generally open porous structure to facilitate the reception of the information material within the pores and below the surface or surfaces of the carrier element such that one or more processing steps—such as the use of a suction pulled through the pores of the carrier element—may be used to draw the information material onto the carrier element. Drying also may be used to allow a liquid form of the information material to assume a relatively stable position as an information element relative to the carrier element. Among the other forms of the information material are those that are in powder or particulate form, thereby permitting the information element to be formed, for example, by dropping, blowing, or sifting the information material onto or within the carrier element.
The simplified construction of the substitute food item allows certain embodiments to be folded in various configurations as well as smoothed over, or ironed, such that it has the ability to be used multiple times. For example, a user or consumer can utilize the substitute food item as a sheet of paper but also consume It when desired.
One or both of the carrier and information elements may include a hydrocolloid emulsion including a water and/or oil soluble flavoring. The hydrocolloid may be in a gel form which is separate from the carrier element and information element.
The substitute food item may provide information regarding the food item through the use of, for example, certain, but not all components of the food item, derivatives of components of the food item, or artificial substitutes for components of the food item. Those aspects or characteristics that the substitute food item does not include may be those which are selected for exclusion such as those which a consumer cannot ingest for health, dietary, religious, or other reasons or those which cause the food item to spoil or lose characteristics inherent to the given type of food or can only be produced through cooking or processing that, for whatever reason, cannot be provided in the context in which the substitute food item is to be used. Embodiments of the substitute food item may include some but not all the dimensions or proportions of the food item, thereby permitting the substitute food item to be used in contexts in which the food item could not be used due to its size or dimensions. The substitute food item may also be of largely the same dimensions as the food item for which it substitutes in order to convey, for example, the message of the similarity of the substitute food item to the food item.
The substitute food item may communicate information beyond the food item itself. Certain embodiments of the substitute food item change color dependent upon temperature, for example, the color red for a temperature range of 100° F. to 105° F. A change in color based on a specific temperature range allows for various uses of the substitute food item, beyond delivery of information, for example, a user or consumer can apply the food item to determine body temperature, communicating a fever or requirement for medication and/or pharmaceuticals.
Additional embodiments of the present invention include more than one carrier element and/or more than one information element. Each such element may include one or more aspects or characteristics of a certain food item or a group of such food items, thereby providing a user with flexibility as to which one or more aspects, features, or characteristics of the food item or group of food items the user wishes to convey to consumers through the use of the substitute food item. The one or more carrier elements may be fixed to one or more information elements by transmogrification. Thus) more than one element can be stretched (amoebaesque), distended, collapsed, smashed or crushed into and/or with one another.
Other embodiments of the present invention include an edible infrared material positioned on the carrier element and/or information element. The infrared material allows the substitute food item (or user or consumer) to be tracked, or positionally located, using an infrared tracking device, for example a camera.
Embodiments of the present invention permit one or a planned range of substitute food items to be prepared generally automatically upon conveyance of preparation instructions—either by generally direct contact with or from a remote location—to a substitute food item preparation apparatus termed, for purposes of this application, a “food emulator”.
Other embodiments of the present invention further include an attaching means such that the substitute food item can be easily secured and removed from other surfaces. The attaching means, for example a Velcro®-like structure, hooks, adhesive, snap, or zipper to name a few, may be edible and/or degradable.
One advantage of the substitute food item of the present invention is that it permits, for example, the flavor or texture of or other information concerning a food item to be conveyed to consumers without the actual preparation, storage, or service of the food item.
Another advantage of the substitute food item of the present invention is that it permits consumers to ingest a version of a food item that the consumers are unable to consume because of health, dietary, religious, or other restrictions and thereby satisfy an interest (or cravings) that the consumers have for the food item.
A further advantage of the substitute food item of the present invention is that it permits consumers to acquaint themselves with food items which they may have never ingested before because of the general lack of availability or time or cost associated with the preparation or service of the food item.
An additional advantage of the substitute food item of the present invention is that it permits a user to introduce or promote the use of or advertise the purchase of a food item, in environmental or business conditions that do not necessarily permit the preparation or service of the actual food item. This condition may include magazines, consumer and/or trade shows, street level marketing, direct mail, vending machines, and so on.
One advantage of the preparation system and methods of the present invention is that one or a planned range of substitute food items may be prepared generally automatically upon conveyance of preparation instructions—either by generally direct contact with or from a remote location—to the food emulator of the present application.
A primary object of the present invention is to provide an edible item that can substitute for an actual food item.
An additional object of the present invention is to provide methods of preparing an edible item that can substitute for an actual food item to a certain intended degree.
An added object of the present invention is to provide a system or methods of preparing an edible item that can substitute for one or a planned range of substitute food items generally automatically upon conveyance of preparation instructions—either by generally direct contact with or from a remote location—to a food emulator.
The preferred embodiments of the invention will be described in conjunction with the appended drawings provided to illustrate and not to the limit the invention, where like designations denoted like elements, and in which:
FIG. 2A1 is a side view of an embodiment of a carrier element including a use component included therein;
FIG. 2A2 is a side view of the embodiment of the carrier element shown in FIG. 2A1 after being subjected to processing;
FIG. 2B1 is a perspective view of another embodiment of a substitute food item according to the present invention;
FIG. 2B2 is a perspective view of the embodiment of the substitute food item shown in FIG. 2B1 and subjected to further processing;
A substitute food item according to the present invention is shown and identified in the accompanying drawings as 21. The substitute food item 21 generally includes a carrier element 31 and an information element 61.
Carrier element 31 is of a structure and has a composition such that the carrier element 31 can accept at least the information element 61. Carrier element may be of a generally uniform composition of a certain type of edible substance or a mixture or conglomeration of edible substances. Substances from which the carrier element 31 may be made include a variety of starches including soybean starch, modified food starch, corn starch, rice starch, alginate starch, cassava, tapioca, or potato starch. So that these substances can be formed into and function as the intended carrier element 31, other substances may be added, such as water, food gums, salt, rapeseed oil, microcrystalline cellulose, various forms of hydrocolloid emulsions, maltodextrin, dextrose; or other sugars, for example. In certain embodiments of the carrier element composed largely of one or more starch compositions it is preferred that sufficient water or vegetable oil is included to avoid cracking or failure of the carrier element. A carrier element 31, having relatively higher moisture content permits the shape of the carrier element to be formed and/or adjusted in size and shape. Advantageously, by varying the type of starch, the texture of the carrier element 31 may be controlled. For example, tapioca starch provides a fine-grained structure to a carrier element 31 formed therefrom.
Embodiments of the carrier element 31 may include no information about a food item and function largely as a substrate for the information element 61. Alternatively, the carrier element 31 may include information about the food item. For example, the carrier element 31 may include a natural or artificial flavoring, or a texture, or a color largely identical or reminiscent of the food item. At the very least, whatever information is carried by the carrier element 31 does not mask, and preferably supports the information carried by the information element 61.
While the carrier element 31 may be formed from a largely homogenous mixture of processed food substances, the carrier element may include also portions of food substances that did not result from extensive processing. For example, the carrier element 31 may include small portions of a food obtained by chopping, slicing, shredding, or mashing a food. These small portions may be included in a mixture with the processed food—such as a starch-based mixture—to permit the carrier element to be formed easily.
In further embodiments, the either or both the carrier element 31 and information element 61 may include vitamins, sweeteners, hygroscopic agents, binders, medicaments, bulking agents, fillers and other food adjuncts or additives.
The use of a starch based composition for the carrier element 31 advantageously allows the carrier element 31 to be easily formed in a variety of shapes and sizes. While the carrier element 31, as well as the information element 61 are shown in the accompanying drawings as being in a similar sheet-like size and shape, the carrier element and information element may be formed in different sizes and shapes and may have sizes and shapes such that, for example, a three dimensional replica of the food item is formed. One example of such a substitute food item that is intended to largely replicate the food item is a substitute food item apple that has the three dimensions of an apple but may have few, if any of the organic portions of a food item apple, thereby permitting the substitute food item apple to be used in a wide range of applications including those in which long term storage is necessary.
To facilitate the use and/or formation thereof, including the shaping of the carrier element 31 and thereby the entire substitute food item 21, the carrier element 31 and/or the information element 61 may include one or more use components 49. Embodiments of the use components 49 may provide support to the carrier element during and/or after formation thereof or permit the shaping of the carrier element 31, information 51, and/or some or all of the substitute food item 21. Use components 49 include structural elements 49A which may be in the form of a web, lattice, sheet, basket, network, and the like that facilitate the use of, for example, the carrier element 31, and thereby the substitute food item 21. One embodiment of a use component 49 is shown in
Another embodiment of a use component 49 includes structural elements 49A formed from one or more food substances and positioned within or on the carrier element 31 and that facilitates, for example, the shaping of the carrier element 31 or the information element 61 or the entire substitute food item 21. An example is illustrated in FIG. 2A1 and FIG. 2A2.
The use component 49 illustrated in FIG. 2A1 is of a size and shape and is positioned within the carrier element 31 such that when the formation of the substitute food item 21 is largely completed—for example, by the placement of information material 51 on or within the carrier element 31—the substitute food item 21 may be subjected to further processing—such as, given the use of a use component 49 that shrinks upon the loss of moisture, exposing the substitute food item 21 to drying conditions. Such processing permits the illustrated substitute food item 21 illustrated in FIG. 2A1 to form a shaped food item 23 as shown in FIG. 2A2 because of the relative proportions of the structural elements 49A: the thinner peripheral areas 49A2 dry more quickly than the thicker central area 49A1 and therefore shrinks quicker causing differential pulling of the substitute food item 21 into a general convex shape.
FIG. 2B1 and FIG. 2B2 illustrate another embodiment of a use component 49 having a size, shape, and composition and positioned on opposing surfaces 21A and 21B of the substitute food item 21 so that, upon further processing, the substitute food item 21 can generally hold its new processed shape 23. More specifically, the use component 49 includes structural elements 49A positioned on the opposing surfaces 21A, 21B so that after the generally planar shaped substitute food item 21 shown in FIG. 2B1 is spiraled along a common “y” axis the substitute food item 21 forms and can be held in the conic shape 23 shown in FIG. 2B2. To permit such shape retention, the use component 49 may be formed from a generally adhesive edible substance. In the conic shape 23 shown in FIG. 2B2, the substitute food item 21 may receive a food therein. The substitute food item 21 may provide information so that the combination of the substitute food item and the food carried therein mimics a well known dish. For example, the substitute food item 21 may have the flavor of a fish, such as cod, and when fried potatoes or “chips” are placed in the conic shape 23, a serving of “fish and chips” is available to consumers even when no fish is actually in the serving. The substitute food item 21 may include flavoring or have information material 51 placed thereon so that the substitute food item 21 has, for example, the taste of catsup, or vinegar and salt, or mayonnaise, or other condiment, thereby complementing the french-fries or chips food placed therein.
The substitute food item 21 may include one or more use components 49 to facilitate its further shaping or use including additional structural elements 49A that permit additional processing so that the substitute food item 21 may be shaped and used as a more closed container or apparatus—including a bottle—for the receipt of one or other food items such that the substitute food item 21 as well as the food item may be consumed.
To facilitate the conveyance of the carrier element 31 through a non-manual processing step in which the information material 51 from which the information element 61 is formed is placed on the carrier element 31, for example, through a printing or spraying process, a carrier element 31 having a generally planar shape may be particularly advantageous. The spraying process may include a fluid with solids based on edible materials including carbohydrates, food gums, aldetols, sugars, starches, proteins, fats, emulsifiers, and ethanol. These materials may be used to adjust the viscosity of the fluids used in printing or spraying of the information materials 51. Ethanol may be included to speed up drying.
An example of a planar shaped carrier element 31 is illustrated in the accompanying drawings. The illustrated embodiment of the carrier element 31 includes an outer surface 33 including opposing major surfaces 34 and 35 and edge surfaces 36, 37, 38, and 39 (see
The information element 61 conveys “information” and in particular may convey sensory or organoleptic information about a separate food item such as the color, texture, flavor, shape, dimensions, or appearance of the food item or the arrangement of the food components that form the food item. For example, if the substitute food item 21 is to convey information about an actual food item, a lemon cake, for example, the information element may have a lemon yellow color and natural or artificial flavoring that conveys a lemon flavor. The information element 61 may be supported on a carrier element 31 largely without flavor but with possibly additional information such as a texture that approximates the texture of the lemon cake. If the separate food item is a lemon cake having coconut frosting, the substitute food item 21 may include an information element 61 having, in addition to a yellow color and a lemon flavor, a natural or artificial coconut flavoring. The information element 61 may also have a texture that in part has a “mouth feel” of shredded coconut. Alternatively, the carrier element 31 may have a texture that conveys the “mouth feel” of shredded coconut. Each of these flavors and the texture may be formed within a single information element 61 that, for example, is applied to the outer surface 33 of the carrier element 31. As discussed below, embodiments of the substitute food item 21 may include a plurality of information elements or carrier elements, each of which may include certain but not all of the information of a food item.
When certain information about the food item may not necessarily be desirable, but is included within the substitute food item to in order to more closely simulate the food item, the information element 61 (or carrier element 31) may include aspects, features, or qualities to alter, modify, or partially mask the non-desirable feature. For example, if a food item has a “gamey” taste, while the substitute food item 21 may have an artificial flavor that mimics the “gamey” taste it may include another flavor that is intended to at least partially mask the flavor of the food item.
Rather than including all of the information that the user wishes to convey about a food item in a single information element 61, one or more characteristics, features, or aspects may be included in separate information elements and the information elements joined together and positioned on the carrier element 31 to form the substitute food item 21. Such embodiments permit one or more substitute food items to be prepared of one or more of food items within a larger group of food items to be formed as needed and quickly.
For example, and with reference to
As a further example of the use of the present invention to form a substitute for a food item, a version of lemon cake with butter crème frosting can be formed, for example, and again with reference to
In many applications, where the information element 61 is positioned on the carrier element 31 is not of particular importance. However, in certain applications, the information elements 61 whether in single form or in multiple form, such as information elements 61A1, 61B1, etc. may be positioned on the carrier element to further simulate the actual food item. For example, if the food item that is to be simulated by the substitute food item 21 is the alcoholic drink “margarita”, one information element—such as 61A1—may include at least a grainy texture that simulates the salt that is often placed on the rim of the glass in which the drink is served while the flavor of the drink may be included in one or more additional information elements 61B1, 61C1, etc.
The information element 61 is of a composition and consistency such that it preferably can be applied to and generally retained on an outer surface of the carrier element 31. The information element 61 may be formed separately and as a unit applied to and fixed to the carrier element. Fixation may be facilitated through a variety of means including the use of edible substance that acts as an edible adhesive. Depending on the intended use of the substitute food item, the information element may be formed also through the use of a liquid having a composition and consistency that permits it to be sprayed, rolled, or swabbed onto the outer surface of the carrier element.
Embodiments of the preparation system and methods of the present invention permit one or a planned range of substitute food items 21 to be prepared generally automatically upon conveyance of preparation instructions—either by generally direct contact with or from a remote location—to a food emulator 201. Embodiments of the automatic preparation system and methods that utilizes a food emulator 201 by which a substitute food item may be prepared automatically upon receipt of preparation instructions 251 are shown in
Embodiments of the food emulator 201, such as the one shown in
Another embodiment of the food emulator 201 is shown in
Certain embodiments of the food emulator 201 include at least one discharge unit 275A for discharge of information material 51 on one side of the carrier element 31—such as on side 34—and another discharge unit 275B for discharge of information material 51 on the opposing side of the carrier element 31—such as on opposing side 35. Discharge units 275—such as the described discharge units 275A and 275B—permit the discharge of and transfer of information material 51 to or within the surface or surfaces of a carrier element through a variety of processes and may include structures such as sprayers, rollers, drums, and sifters.
The food emulator 201 may include means—termed for purposes of this application a recorder 301—by which the consideration received or to be received for the vending of the substitute food item 21 may be accepted or recorded. The recorder 301 may accept currency or a coupon or deduct credit from a card and thereby permit the emulator 201 to vend a substitute food item 21 for one or more types of consideration. The choice of which substitute food item 21 is vended may be selected by the consumer by use of the control panel 212 that embodiments of the emulator 201 may include. The recorder 301 may record consideration that may be as simple as number of substitute food items 21 vended by the food emulator 201 to consumers. As a result, the consideration received is a measure of the goodwill generated through the use of emulator 201.
The carrier element 31 may be of a generally uniform composition such that the outer surface 33 facilitates the retention of the information element 61 thereon. For example, the carrier element 31 may be of a composition that is not relatively dense but rather one providing a generally lightweight, porous structure so that the outer surface is similarly relatively porous, and therefore capable of better retaining certain types of materials 51 used to form the information element 61 thereon.
Returning to
In one example,
In order to form positive surface elements 41, for example, on the major outer surface 34, the major outer surface 34 may be treated according to a variety of methods. Treatment, for example, may include applying surface material 42 to the surface 33. Such surface material from which the positive surface elements 41 may be formed may include that having a generally adhesive or sticky quality. Information material 51 can be of a composition and state such that when it is placed on surface material 42 the information material 51 generally adheres to or combines with the surface material 42. For such treatment, information material 51 may be in the form of a powder or spray and directed to make contact with the surface material 42 from which the positive surface elements 41 are formed. A material 51 having such a powdery or sprayable consistency would tend to adhere to the surface material 42 forming the positive surface element 41. With the elimination of any material 51 that did not adhere in such fashion, an information element 61 having the desired image will be formed on the outer surface 33 and not elsewhere.
Treatment of the outer surface 33 (or other of the surfaces 35-39) to define the positive surface elements 41, and thereby the positive surface area 43 for retention of the information material 51 thereon, can include also mechanical treatment of the outer surface 33 such as by abrading those areas that are to be the positive surface areas 41. Abrasion makes the areas 43 more porous than the remaining portions of the outer surface 33, and thereby facilitates the retention of certain types of information material 51 thereon. Fine-rained material 51 that is later processed to form a generally durable information element 61 may be used with such treated carrier elements 31.
Alternatively, the carrier element major may include an outer surface 33 that is treated such that negative surface elements 45 are formed thereon and thereby a negative surface area 47. Again, and for simplicity purposes,
The outer surface 33 may also be treated to define the positive surface elements 41 and thereby the positive surface area for retention of the information material 61. Such treatment includes mechanical treatment such as compressing the carrier element by the application of pressure on the negative pressure area 47, thereby making it more generally less porous than the remaining portions of the outer surface 33, and thereby less receptive to information material 51 that when appropriately composed and applied, will adhere to more porous areas. Compressing the carrier element 31 to give it an “embossed look” advantageously permits the formation of “3D” like effects on the surface. For example, this process may include stamping and pressing steps. Multiple information elements 61A1, 61B1, etc. (see
Flavorings that may be included within an information element 61 or carrier element 31 can include natural or artificial flavorings in liquid form and/or solid form and other flavorings as onion powder, soy powder, tomato powder, or various agents that provide fragrance or perfume. Flavorings or additives when applied in dehydrated form to a carrier element 31 may be used in conjunction with some moisture to promote adherence to the carrier element 31. The carrier element 31 and information element may be processed through a variety of methods including frying, smoking, or texturing.
The substitute food items, including the carrier element and/or information element, may include one or more of the following ingredients: turmeric, curcumin, riboflavin (vitamin B2), tartrazine, alkanet, chrysoine resorcinol, Quinoline yellow, Yellow 2G, Sunset Yellow FCF, Orange GGN, Cochineal, carmines, Citrus red 2, Orcein, Orchil, azorubine, carmoisine, amaranth, Brilliant Scarlet 4R, Ponceau 4R, Ponceau SX, Scarlet GN, Ponceau 6R, erythrosine, Red 2G, Allura red AC, Indanthrene blue RS, Patent blue V, indigo carmine, indigotine, Brilliant blue FCF, chlorophylls and chlorophyllins, copper complexes of chlorophylls, Green S, Fast green FCF, caramel I—plain, caramel II—caustic sulfite process, caramel III—ammonia process, caramel IV—ammonia sulfite process, Black PN, Brilliant Black BN, Black 7984, Vegetable carbon, carbon black, Brown FK, Chocolate Brown HT, carotenes (alpha-carotene, beta-carotene, gamma-carotene), annatto, bixin, norbixin, paprika extract, capsanthin, capsorubin, lycopene, beta-apo-8′-carotenal (C 30), beta-apo-8′-carotenic acid ethyl ester, flavoxanthin, lutein, cryptoxanthin, rubixanthin, violaxanthin, rhodoxanthin, canthaxanthin, zeaxanthin, citranaxanthin, astaxanthin, beet red, beetroot red, betanin, anthocyanins, Saffron, crocetin and crocin, gardenia blue, sandalwood, calcium carbonates, chalk, titanium dioxide, iron oxides and hydroxides, aluminium, silver, gold, litholrubine, Lithol Rubine BK, Pigment Rubine, latolrubine, tannins, orchil, sorbic acid, sodium sorbate, potassium sorbate, calcium sorbate, heptyl p-hydroxybenzoate, benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, ethyl para-hydroxybenzoate, sodium ethyl para-hydroxybenzoate, propylparaben (propyl para-hydroxybenzoate), sodium propyl para-hydroxybenzoate, methylparaben (methyl para-hydroxybenzoate), sodium methyl para-hydroxybenzoate, sulfur dioxide, sodium sulfite, sodium bisulfite (sodium hydrogen sulfite), sodium metabisulfite, potassium metabisulfite, potassium sulfite, sodium sulfite, calcium sulfite, calcium bisulfite, calcium hydrogen sulfite, potassium bisulfite, potassium hydrogen sulfite, biphenyl, diphenyl, orthophenyl phenol, 2-hydroxybiphenyl, sodium orthophenyl phenol, thiabendazole, nisin, pimaricin, natamycin, formic acid, sodium formate, calcium formate, hexamine (hexamethylene tetramine), formaldehyde, gum guaicum, dimethyl dicarbonate, potassium nitrite, sodium nitrite, sodium nitrate, potassium nitrate, glacial acetic acid, potassium acetates, sodium acetate, sodium hydrogen acetate, calcium acetate, ammonium acetate, dehydroacetic acid, sodium dehydroacetate, lactic acid, propionic acid, sodium propionate, calcium propionate, potassium propionate, boric acid, sodium tetraborate, borax, carbon dioxide, malic acid, fumaric acid, ascorbic acid, sodium ascorbate, calcium ascorbate, potassium ascorbate, ascorbyl palmitate, ascorbyl stearate, tocopherol concentrate (natural), dl-alpha-tocopherol (synthetic), gamma-tocopherol(synthetic), delta-tocopherol(synthetic), propyl gallate, octyl gallate, dodecyl gallate, erythorbic acid, sodium erythorbate, erythorbin acid, sodium erythorbin, tert-butylhydroquinone, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), lecithins, sodium lactate, potassium lactate, calcium lactate, ammonium lactate, magnesium lactate, citric acid, sodium citrates, potassium citrates, calcium citrates, tartaric acid, sodium tartrates, potassium tartrates, potassium sodium tartrate, phosphoric acid, sodium phosphates, potassium phosphates, calcium phosphates, ammonium phosphates, magnesium phosphates, lecithin citrate, magnesium citrate, ammonium malate, sodium malates, potassium malate, calcium malates, metatartaric acid, calcium tartrate, adipic acid, sodium adipate, potassium adipate, ammonium adipates, succinic acid, sodium succinates, sodium fumarate, potassium fumarate, calcium fumarate, ammonium fumarate, 1,4-heptonolactone, niacin (nicotinic acid), nicotinamide (vitamin B3), triammonium citrate, ferric ammonium citrate, ammonium ferrocitrate, isopropyl citrates, calcium disodium EDTA, disodium ethylenediaminetetraacetate, oxystearin, thiodipropionic acid, dilauryl thiodipropionate, distearyl thiodipropionate, phytic acid, calcium lactobionate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, propane-1,2-diol alginate, agar, carrageenan, processed eucheuma seaweed, arabinogalactan, locust bean gum, guar gum, tragacanth, gum acacia, gum arabic, xanthan gum, karaya gum, tara gum, gellan gum, sorbitol, mannitol, glycerin, konjac, konjac gum, konjac glucomannate, polyoxyethylene (8) stearate, polyoxyethylene (40) stearate, polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, polysorbate 65, pectin, gelatine, ammonium phosphatides, brominated vegetable oil, sucrose acetate isobutyrate, glycerol esters of wood rosin, diphosphates, triphosphates, polyphosphates, beta-cyclodextrin, powdered cellulose, microcrystalline cellulose, methylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, methyl ethyl cellulose, ethyl methyl cellulose, sodium carboxymethylcellulose, crosslinked sodium carboxymethylcellulose, enzymatically hydrolyzed carboxymethyl cellulose, magnesium stearate, sodium, potassium and calcium salts of fatty acids, magnesium salts of fatty acids, mono- and diglycerides of fatty acids—glyceryl monostearate, glyceryl distearate, acetic acid esters of mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids, tartaric acid esters of mono- and diglycerides of fatty acids, diacetyltartaric acid esters of mono- and diglycerides of fatty acids, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, sucroglycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, propylene glycol esters of fatty acids, lactylated fatty acid esters of glycerol and propylene glycol, thermally oxidised soya bean oil, dioctyl sodium sulfosuccinate, sodium stearoyl lactylate, calcium stearoyl lactylate, stearyl tartarate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, magnesium carbonate, hydrochloric acid, potassium chloride, calcium chloride, ammonium chloride, magnesium chloride, stannous chloride, sulfuric acid, sodium sulfate, potassium sulfate, calcium sulfate, ammonium sulfate, magnesium sulfate, Epsom salts, cupric sulfate, aluminium sulfate, aluminium sodium sulfate, aluminium potassium sulfate, aluminium ammonium sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, sodium ferrocyanide, potassium ferrocyanide, calcium ferrocyanide, dicalcium diphosphate, sodium aluminium phosphate, bone phosphate, calcium polyphosphates, ammonium polyphosphates, silicon dioxide, calcium silicate, magnesium silicate, talc, sodium aluminosilicate (sodium aluminium silicate), potassium aluminium silicate, calcium aluminosilicate (calcium aluminium silicate), bentonite, kaolin, aluminium silicate, stearic acid, glucono-delta-lactone, sodium gluconate, potassium gluconate, calcium gluconate, ferrous gluconate, ferrous lactate, glutamic acid, monosodium glutamate (MSG), monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5′-ribonucleotides, disodium 5′-ribonucleotides, maltol, ethyl maltol, glycine, leucine, zinc acetate, dimethylpolysiloxane, beeswax, candelilla wax, carnauba wax, shellac, paraffins, refined microcrystalline wax, montanic acid esters, oxidised polyethylene wax, L-cysteine, potassium bromate, chlorine, chlorine dioxide, carbamide, benzoyl peroxide, argon, helium, nitrogen, nitrous oxide, butane, isobutane, Acesulfame potassium, aspartame, cyclamic acid, cyclamates, isomalt, saccharin, sucralose, alitame, thaumatin, neohesperidin dihydrochalcone, maltitol, lactitol, xylitol, quillaia extract, choline salts and esters, amylases, glucose oxidase, invertase, lipases, lysozyme, polydextrose, poly vinyl pyrrolidone, polyvinylpolypyrrolidone, dextrin roasted starch, acid treated starch, alkaline treated starch, bleached starch, oxidised starch, enzyme treated starch, monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenylsuccinate, acetylated oxidised starch, triethyl citrate, ethanol, triacetin, propylene glycol, and polyethylene glycol 8000.
While the present inventions and what is considered presently to be the best modes thereof have been described in a manner that establishes possession thereof by the inventors and that enables those of ordinary skill in the art to make and use the inventions, it will be understood and appreciated that there are many equivalents to the exemplary embodiments disclosed herein and that myriad modifications and variations may be made thereto without departing from the scope and spirit of the inventions, which are to be limited not by the exemplary embodiments but by the appended claims.
This application claims the benefit of U.S. Provisional Application No. 60/759,677, filed Jan. 17, 2006.
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/US2007/001014 | 1/16/2007 | WO | 00 | 11/17/2008 |
| Number | Date | Country | |
|---|---|---|---|
| 60759677 | Jan 2006 | US |
