Method of producing a molded frozen body

Claim 1

The method according to claim 1 including the step of inserting a stick in an unfrozen portion of an ingredient as it is being frozen.

Claim 2

The method of producing a molded frozen body of flavored water and whipped ice milk including the steps of delivering whipped ice milk in a flowable state into a mold cavity partially filling the mold, subjecting the mold and whipped ice milk to a subfreezing environment for a period of time sufficient to form a shell-like layer of a portion of the whipped ice milk, delivering flavored water of greater specific gravity than the specific gravity oF the whipped ice milk into the mold and above the whipped ice milk, displacing by gravity the unfrozen flowable portion of the whipped ice milk with the flavored water whereby the unfrozen flowable portion of the whipped ice milk is caused to float upon the flavored water, and subjecting the unfrozen flavored water and whipped ice milk to a subfreezing environment to freeze the unfrozen flavored water and whipped ice milk with the prefrozen whipped ice milk into a unitary frozen body.

Claim 4

The method of producing a molded frozen confection including the steps of delivering whipped ice milk in flowable condition into a mold cavity to partially fill the mold cavity, subjecting the mold and ice milk to a subfreezing environment for a period of time sufficient to form a frozen shell of ice milk at the wall of the mold, delivering flavored water into the upper region of the mold and above the ice milk, displacing the unfrozen ice milk in the shell with the flavored water by gravity by reason of the difference in the specific gravities of the whipped ice milk and the flavored water, and subjecting the mold to the subfreezing environment for a period of time sufficient to freeze the unfrozen flavored water and whipped ice milk into a unitary frozen confection.

Claim 5

The method of producing a frozen body including the steps of delivering a first edible ingredient in flowable condition into a mold cavity, subjecting the mold and first ingredient to a subfreezing environment for a period of time sufficient to freeze a shell-like portion of the first ingredient, extracting the residual unfrozen portion of the first ingredient from the mold, delivering a second flowable edible ingredient of a specific gravity different from that of the first ingredient into the shell-like portion in the mold, subjecting the mold to the subfreezing environment for a sufficient period of time to effect solidification of a portion of the second ingredient, delivering an additional quantity of the flowable first ingredient into the mold above the unfrozen portion of the second ingredient, displacing the unfrozen porton of the second ingredient with the additional quantity of the first ingredient by reason of the difference in the specific gravities of the respective ingredients whereby the flowable portion of the second ingredient of lesser specific gravity floats upon the flowable portion of the ingredient of greater specific gravity, and subjecting the unfrozen ingredients in the mold to the subfreezing environment to solidify all of the ingredients into a unitary frozen body.

Claim 7

The method of producing a molded frozen confection including the steps of delivering flavored water into a mold cavity, subjecting the mold containing the flavored water to a subfreezing environment for a period of time sufficient to form a frozen water ice shell, extracting the residual unfrozen water from the mold, delivering flowable whipped ice milk into the shell of water ice, subjecting the whipped ice milk to a subfreezing temperature for a sufficient period of time to effect the freezing of a portion of the whipped ice milk within the frozen water ice shell forming a shell of whipped ice milk, filling an upper portion of the mold above the whipped ice milk with flavored water, displacing by gravity the flowable unfrozen whipped ice milk with the flavored water under the influence of the difference in specific gravities of the flavored water and ice milk, and subjecting the mold to the subfreezing environment to freeze the flavored water and displaced ice milk into a unitary body.

Claim 8

The method of producing a molded frozen confection including the steps of delivering flavored water into a mold caviTy, subjecting the mold containing the flavored water to a subfreezing environment for a period of time sufficient to form a frozen water ice shell adjacent the wall of the mold, extracting the residual unfrozen water from the mold, delivering flowable whipped ice milk into the frozen water ice shell, subjecting the whipped ice milk to the subfreezing environment for a sufficient period of time to effect the freezing of a second shell of frozen whipped ice milk within the first frozen shell, filling an upper portion of the mold above the unfrozen whipped ice milk with flavored water, displacing by gravity the unfrozen flowable whipped ice milk within the second shell with the flavored water by reason of the difference in specific gravities of the flavored water and whipped ice milk whereby the cavity within the shell of frozen whipped ice milk is filled with flavored water with the unfrozen whipped ice milk floating upon the flavored water, subjecting the mold to the subfreezing environment to freeze the water and displaced whipped ice milk into a unitary body, and inserting a stick into the whipped ice milk and flavored water before the water and whipped ice milk are completely frozen to a solidified state.

Claim 9

The method of producing a frozen composite body including the steps of delivering a first edible liquid ingredient into a mold, subjecting the mold and first liquid ingredient to a subfreezing temperature for a period of time sufficient to form a frozen shell of a portion of the first liquid ingredient, extracting the unfrozen liquid portion of the first ingredient from the frozen shell, delivering a second edible liquid ingredient of a different specific gravity from that of the first liquid ingredient into the frozen shell, subjecting the second liquid ingredient to subfreezing temperature for a sufficient period of time to effect solidification of a portion of the second liquid ingredient to form a second frozen shell, delivering an additional quantity of the first liquid ingredient into the mold above the frozen and unfrozen portions of the second ingredient in the mold, displacing the unfrozen liquid portion of the second ingredient with the added first liquid ingredient by reason of the difference in the specific gravities of the respective liquid ingredients whereby the liquid ingredient of lesser specific gravity floats upon the liquid ingredient of greater specific gravity, and subjecting the unfrozen liquid ingredients in the mold to subfreezing temperature to solidify the ingredients into a frozen body.