Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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PEANUT BUTTER AND JELLY FOOD SLICE
FIELD OF THE INVENTION
This invention pertains to a peanut butter and jelly food item and a method
of preparing it.
BACKGROUND
Peanut butter and jelly has been a staple food item for generations. Over
the years, considerable efforts have been devoted to improving traditional peanut
butter and/or jelly. For example, Bogdan in U.S. Patent No. 5,567,454 described a
peanut butter and jelly food item in which a central layer of peanut butter is
encapsulated by jelly. This item is apparently of the jelly roll-up variety in which
the jelly is firm yet flexible. Castillo, Jr. (U.S. Pat. No. 5,312,641) and Ayres et al.
(U.S. Pat. No. 3,772,038) disclosed peanut butter slices that may be packed in wax
paper and are reported to elimin~te the need for spreading peanut butter.
Numerous patents have described layered or swirled peanut butter and jelly
compositions, including: Newlin et al. (U.S. Pat. No. 3,615,591), Colby et al. (U.S.
Pat. No. 3,278,314), Tiemstra (U.S. Pat. No. 3,969,514), Lloyd et al. (U.S. Pat. No.
5,034,242), and Bundus (U.S. Pat. No. 3,582,358).
Despite these numerous attempts, there remains a need for a peanut butter
and jelly product that retains the goodness, texture and ingredients of traditional
peanut butter and jelly, but in a more convenient and less messy form.
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SUMMARY OF THE INVENTION
The present invention provides a peanut butter and jelly slice in which outer
two layers and a side wall made of peanut butter that totally surround an inner jelly
layer. The present invention further provides a method for pr~a~ g the peanut
butter and jelly slices which includes steps of depositing two layers of peanut
butter and a center jelly layer and shaping the peanut butter to form sidewalls
around the jelly layer to form a three-layer peanut butter and jelly slice in which
the jelly layer is completely surrounded by peanut butter.
The peanut butter and jelly slices of the present invention are designed to
facilitate the preparation of peanut butter and jelly sandwiches. Each peanut butter
and jelly slice may be individually wrapped in a non-stick wrap such as wax paper
and frozen. When frozen, the individual ingredients will not solidify into a sheet
of ice, but will remain flexible and edible even without being thawed. If eaten
immediately after taken out of the freezer, the peanut butter and jelly slice will
exhibit a cool and refreshing quality yet still m~int~in all the fine qualities of the
individual ingredients, such as the rich peanutty flavor combined with the
sweetness of jelly or jam. The present invention can be placed on other food such
as crackers or a slice of bread or used to create other food items such as by placing
it between two pieces of bread to form a sandwich.
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An advantage of this product is the ease and speed at which a peanut butter
and jelly sandwich can be made. When a peanut butter and jelly sandwich is made
in a kitchen by spreading the peanut butter and jelly on bread with a knife it can
oRen be quite messy. When the peanut butter is spread, the bread is often
damaged due to the thickness of the peanut butter. When the jelly is spread, the
bread often becomes soggy when it absorbs the jelly. The latter problem is most
evident when the sandwich has had time to sit in a child's lunch box for a few
hours. The present invention solves this problem by sealing the jelly layer in
between two outer layers of peanut butter. Furthermore, since the peanut butter is
not spread onto the bread, the bread does not get damaged. Therefore, when a
peanut butter and jelly slice is placed between two pieces of bread, each piece of
bread only comes in contact with the outer layers of peanut butter. The jelly does
not make the bread soggy and the bread does not get ripped by a knife since there
is no spreading required. Preparation time is also drastically reduced and children
can make this product without the danger of being cut since knives are not
necessary.
By freezing the peanut butter and jelly slice, the slice can easily be removed
from its wrapping with minim~l tackiness. Furthermore, keeping the peanut butter
and jelly slice in a freezer m~int~in~ its freshness and allows for a more natural
product without additional preservatives which would be needed to keep the
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product fresh at room temperature. In addition, freezing the peanut butter and jelly
slice prevents the discoloration of the peanut butter and jelly which is so common
in products which package layers of peanut butter and jelly together in a single jar.
The individual slices will also provide a precise measurement of the ingredients, so
that people with dietary concerns will be able to gauge the exact amount of peanut
butter and jelly they are consuming.
BRIEF DESCRIPTION OF THE DRAWINGS
The drawings illustrate various aspects of preferred aspects of the invention.
While the drawings show clear demarcated lines, the actual final products may not
necessarily have such clean, straight lines.
Figure 1 is a cross sectional view of the presently preferred embodiment of
a peanut butter and jelly slice of the present invention.
Figure 2 is a top down view of the jelly layer 6 as it is placed on the first
peanut butter layer 7.
Figure 3 is a three-dimensional sectional view of the jelly layer 6 as it is
placed on the first peanut butter layer 7.
Figure 4 is a cross-sectional view of a mold 10 for preparing the peanut
butter and jelly slice as described in Example 2, and containing the first layer of
peanut butter 11.
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Figure Sa is a cross sectional view of the mold 10 for preparing the peanut
butter and jelly slice as described in Example 2. A second mold insert 12 holds the
middle layer of jelly 13. The jelly layer 11 is also visible.
Figure Sb is a top down view of Figure Sa.
Figure 6 is a cross sectional view of the mold for preparing the peanut
butter and jelly slice as described in Example 2. A second layer of peanut butter
13 lies on top of the other two layers. The peanut butter side walls 12a seal and
encase the middle jelly layer 13.
Figure 7 is a top down view of a 12" x 14" tray with a first layer of peanut
butter 15 spread on it.
Figure 8 is a top down view of a 12" x 14" tray with the form mold 16
placed on top to hold the second layer of jelly 17 for each peanut butter and jelly
slice. This drawing shows how the middle layer of jelly is placed for preparation
of sixteen (16) peanut butter and jelly slices as described in Example 3.
Figure 9 is a top sectional view of a 12" x 14" tray with the top layer of
peanut butter spread on it. This drawing shows how the second layer of peanut
butter is placed for preparation of sixteen ( 16) peanut butter and jelly slices as
described in Example 3. Each 3" x 3.5" section 19 is a single peanut butter and
jelly slice. The entire tray contains sixteen of these slices l 9.
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DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED
EMBODIMENT OF THIS INVENTION
In describing the details for making the present invention, it is important to
understand that the terms "peanut butter" and "jelly" are not intended to be limited
to the exact technical definition of the terms. Instead, the term "peanut butter"
should be understood to include other forms of nut butter which are made from
nuts other than peanuts as well as various forms of nut butter, i.e. crunchy
(chunky) or smooth nut butter. Also, the term "jelly" should be understood to
encompass a sweet product such as jams, jellies, m~rm~l~des and preservatives.
Preferably, the jelly has the consistency of the type traditionally enjoyed in peanut
butter and jelly sandwiches, and is preferably not the firm, cohesive type that is
used in fruit roll-ups. The peanut butter and jelly slice may also include other
flavors and ingredients which will be incorporated in one or several of the
individual layers of peanut butter and jelly. These flavors and ingredients include,
but are not limited to chocolate, marshmallows and fruit and may be similar in
concept to flavored ice cream.
The slices and layers of the present invention may be described in
dimensional terms. The length and breadth of the layers is shown in the top down
views in the Figures. The thickness is shown in the cross-sectional views.
Preferably, each layer has a thickness between about 0.1 to 1 centimeter (cm);
more preferably, between about 0.2 to about 0.7 cm. Also, preferably, each layer
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has a length and a breadth of between about 3 to about 15 cm, more preferably
about 5 to about 12 cm, and most preferably, about the size of a bread slice - about
7 to about 10 cm (about 3 to about 4 inches). The peanut butter side walls are
preferably about 0.3 to about 1.2 cm (about 1/8 to 3/4 inch) wide (i.e. the
dimension shown in the top down views); more preferably about 0.6 cm (about 1/4
inch). The peanut butter layers have greater length and breadth than the jelly layer
(which is reduced in size by the width of the side walls), and the layers generally
have a flat shape (although, in some embodiments, the peanut butter layers may be
compressed near the edges to form the sidewalls that surround and seal the jelly
layer). The flat shape is shown by the layers having greater length and breadth
than thickness; for example the length and/or breadth of the layers is preferably is
at least five times greater than their thickness. The peanut butter layers must have
length and breadth dimensions that are at least coextensive with the jelly layer and
are preferably larger, i.e. the length and breadth of the peanut butter layers are
typically larger than the jelly layer due to the width of the side walls. The peanut
butter layers are continuous layers, and, although it is less preferable, the jelly
layer can be replaced with a discontinuous layer while still obtaining the advantage
of completely surrounded jelly in a non-spread, peanut butter and jelly slice.
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Example 1
The examples may be better understood by reference to the drawings.
Figure 1 shows a peanut butter and jelly slice. In this cross sectional view of a
peanut butter and jelly slice, a layer of jelly 3 is surrounded and sealed between a
bottom layer of peanut butter 2 and a top layer of peanut butter 1.
Each ofthe two layers of peanut butter 1 and 2, and the middle layer of jelly
3 are proportioned to be two-parts peanut butter and one-part jelly. In addition, the
middle layer of jelly 3 is also surrounded by peanut butter 4 and 5 which is
approximately 1/4 inch (0.6 cm) in width.
To prepare a peanut butter and jelly slice the bottom layer of peanut butter 2
is first prepared by spreading approximately 0.75 ounces (21 grams) of peanut
butter onto a piece of wax paper and shaping it into a square the size of a slice of
white bread. This is the first peanut butter layer and it should measure out to
roughly 3 x 3.5 inches (7.6 x 8.9 cm) in dimension and 1/8th inches (0.3 cm) high.
Next, approximately O.S ounces ( 14 gm) of jelly are spread on top of the f1rst
peanut butter layer 7 and made in a square dimension. The jelly layer 3 should be
spread to within 1/4 of an inch (0.6 cm) from the edges of the peanut butter layer.
Figure 2 shows a top view of the jelly layer 6 as it appears when placed on top of
the first peanut butter layer 7. Figure 3 shows a three-dimensional view of the
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same step, with the jelly layer 8 being placed on top of the first peanut butter layer
On a second sheet of wax paper, another 0.75 ounces (21 g) of peanut butter
are spread flat in the same exact dimensions as the first peanut butter layer 3.
Once the second layer of peanut butter 1 is finished, it is placed, peanut butter side
down, on top of the other two layers 2 and 3 . A sheet metal die is placed on top of
all three layers to seal the peanut butter together. When the top layer of peanut
butter 1 is placed on top, the two side walls of peanut butter 4 and 5 will be
formed. These two walls will help surround and seal the jelly layer inside the
peanut butter and jelly slice.
When all layers are together, they form a peanut butter and jelly slice. The
completed peanut butter and jelly slice may now be frozen for a minimum of four
(4) hours or until it reaches its desired temperature and/or consistency.
Note that it is anticipated that the peanut butter and jelly slices will be made
on a mass production basis with commercially available equipment. The freezing
or cooling processes mentioned in the examples set forth a basic method of
freezing. Other methods and equipment are available to freeze or cool the food
product and these can be used to achieve the desired results.
When finished, the peanut butter and jelly slice is wrapped and sealed in
non-stick wrap. The freezing of the peanut butter and jelly slice not only helps
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keep the ingredients fresh, but also keeps the form and shape of the slice and
allows for easy removal from the non-stick wrap and also prevents discoloration
in the peanut butter from the jelly. Each peanut butter and jelly slice is
individually wrapped and sealed in non-stick wrap and is roughly the same
thickness as two to three slices of individually wrapped cheese.
Example 2
In this example, 0.75 ounces (21 g) of peanut butter is heated until it
liquefies so that it can be poured. In some cases other methods for liquefying
peanut butter or jelly can be substituted for heating; for example, some materials
are thixotropic and can be liquef1ed under applied strain. Figure 4 shows a cross
sectional view of a mold 10 after the melted peanut butter 1 1 is poured into it.
This layer of peanut butter 1 1 should be 1/8th inch (0.3 cm) high and
approximately the same dimensions as a piece of bread (3" x 3.5").
Once the peanut butter layer 11 has cooled (either by freezing or other
process), a second mold 12 is placed on top of it. This mold 12 will have no
bottom and have walls approximately 1/4 inch (0.6 cm) in width. It will be used to
make the middle layer of jelly and ensure that the jelly layer maintains a square
shape approximately 1/4 inches (0.6 cm) smaller in breadth and length as peanut
butter layer 11 (i.e. 2.75" x 3.25").
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Approximately 0.5 ounces (14 g) of jelly are heated until it liquefies so that
it can be poured. Once the jelly is ready, it is poured (or extruded) into the mold
12 and left to cool. When this jelly layer 13 is cooled and/or frozen, the mold 12
can be removed. The jelly layer 13 will form the middle layer of jelly. Figure S
also shows a top-down view ofthe jelly layer 13 in its mold 12.
The top layer of peanut butter is made by heating another 0.75 ounces (21
g) of peanut butter. While the peanut butter is being heated, the mold 12 which
was used to make the jelly layer 13 can be removed. Figure 6 shows the top
peanut butter layer after is poured on top of the first two layers. The top layer of
peanut butter 14 will seal the jelly layer 13 inside the two peanut butter layers 11
and 14. The peanut butter that is poured to form the top peanut butter layer 14 will
form the side walls of peanut butter 12a which help to surround and encase the
jelly layer 13.
The entire product should then be cooled and frozen as described at the end
of Example 1. Each individual peanut butter and jelly slice is then wrapped and
sealed in non-stick wrap and stored in a freezer.
Example 3
In another example of making the present invention, 12 ounces (340g) of
peanut butter is heated until it liquefies so that it can be poured onto a 12" by 14"
baking tray. Once the peanut butter is poured and evenly distributed over the tray,
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it should be cooled. This will form the first layer of peanut butter 15 as shown in
Figure 7.
Eight (8) ounces (220g) of jelly are heated until it liquefies so that it can be
poured. Once the peanut butter has been cooled and/or frozen, place a mold 16 on
top ofthe first peanut butter layer 15 and pour 0.5 ounces (14g) of jelly into each
hole of the mold. Each of these jelly sections will form the middle layer of jelly 17
of the peanut butter and jelly slice. Jelly layer 17 is cooled and the mold 16 is
removed. Figure 8 shows the mold 16 with the jelly 17 already poured into each
section. Each square of jelly is 0.5 inches (1.3 cm) apart from each other. This 0.5
inch gap will accommodate the 1/4 inch (0.6 cm) overlap of the peanut butter
layers over the jelly layer.
After the jelly has been cooled and/or frozen and the mold 16 has been
removed, the final layer of peanut butter can be prepared. This is done by heating
12 ounces (340g) of peanut butter until it liquefies so that it can be poured. The
peanut butter is then poured on top of the middle jelly layer 17 and first peanut
butter layer 15. The entire tray may then be placed in the freezer and chilled for a
minimum of 4 hours.
Next, the peanut butter and jelly slices can be divided into individual slices
by cutting them as shown in Figure 9. Each individual peanut butter and jelly slice
19 is then wrapped and sealed in non-stick wrap and stored in a freezer.
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Example 4
Another example of making the invention utilizes a commercial process
similar to the one utilized in the mass production of cheese slices (i.e. individually
wrapped American cheese slices). Such a process may resemble an assembly line
with each layer of peanut butter and jelly being separately poured or injected onto
a conveyor belt system.
The process would involve the heating of a large quantity of peanut butter
until it liquefies so that it can be poured, and then injecting it into the mold or pan.
The peanut butter would be poured out in a continuous strip approximately 3
inches (7.6 cm) in width. The width of this strip corresponds to the width of one
peanut butter and jelly slice. The mold or pan can also be placed on a conveyer
belt apparatus which would hold the molten peanut butter as it comes out of the
machine.
The peanut butter layer would then be rapidly cooled until it is frozen. The
freezing process can be expedited with equipment readily available on the market.
The freezing process is discussed in Example 1.
Jelly would then be heated until it liquefies so that it can be poured and
injected on top of the first frozen layer of peanut butter. The jelly would be
injected from the machine at a width of 2.75 inches (7.0 cm) and a length of 3.25
inches (8.2 cm). Each section of jelly would be separated by 0.5 inches (1.3 cm)
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so that when each slice is cut, the peanut butter layers will overlap the jelly layers
by a 1/4 inch (0.6 cm).
The peanut butter layer with the jelly layer on top would them be rapidly
cooled until it is frozen.
The process used to make the first layer of peanut butter is again repeated,
but this time the peanut butter is injected on top of the first layer of peanut butter
and the middle layer of jelly which have already been made. The three layers
together are then rapidly cooled until frozen as described above and in Example 1.
While the product is still frozen, it is cut into squares approximately 3.0" x
3.5", and then packaged in the same method as the cheese slices in waxed coated
packaging wrap. The product is then kept frozen until the consumer uses the
peanut butter and jelly slice.
Although the invention has been described in conjunction with specific
embodiments, it should be understood that various alternatives will be apparent in
light of the foregoing description. For example, some jellies have sufficiently low
viscosity that they can be poured or extruded without heating, thus avoiding the
heating step in Example 2. Accordingly, the invention is not limited by the
embodiments but includes the equivalents that fall within the spirit and scope of
the appended claims.
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