Bizarre Patents
Apparatus for Simulating a High Five
A self-righting hand-arm configuration which is adapted to pivot when struck by a user, thereby simulating a "high five."
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| Number | Title | Issue Date |
| 6206279 | Expandable, stay-open snack package A reclosable, stackable, standable package for food products such as baked goods easily converts from a parallelepiped form to a widened shape on top for easy access to the snack which is contained within an inner liner bag. The package stays in a widened... | 03/27/2001 |
| 6132786 | Long-term mold inhibition in intermediate moisture food products stored at room temperature Food grade metabolites produced by Propionibacterium sp., alone or in combination with at least one adjunct organic acid preservative ingredient such as sorbic or benzoic acid or their food grade salts, inhibit mold and extend the shelf life of packaged f... | 10/17/2000 |
| 6013299 | Process for making enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the origi... | 01/11/2000 |
| 6004612 | Production of shredded snacks with chip-like appearance and texture Thin, crisp, baked snacks having a chip-like appearance are continuously produced from a cooked, shredded laminate by substantially compressing the laminate without deleteriously affecting the attainment of a substantially uniform, visually apparent shred... | 12/21/1999 |
| 6001409 | Masa corn-based food products and method of preparing Corn-based products having a masa flavor, such as tortilla chips and taco shells, and soft tacos are produced using ground corn. The crisp corn based food products have a masa flavor and color, a crisp texture, and chip-like appearance without the gritty,... | 12/14/1999 |
| 5980967 | Production of crispy wheat-based snacks having surface bubbles Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized po... | 11/09/1999 |
| 5964146 | Topical application of particulates for production of reduced fat, low fat and no-fat baked goods and snacks The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid compos... | 10/12/1999 |
| 5955116 | Method and apparatus for production of multi-flavored and multi-colored chewing gum Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum... | 09/21/1999 |
| 5950833 | Inflated, stackable, bag package for crushable round articles A package is provided for cushioning a crushable article having a rounded edge. The package includes an outer wrapper structurally supported from the inside by inflated or inflatable cushions and by articles packaged in the package. The package tightly co... | 09/14/1999 |
| 5945022 | Continuous microwave assisted baking process The stack height and moisture content of baked goods produced continuously in a multi-zone oven, such as a gas-fired band oven, is controlled and adjusted using microwave energy. Color development, flavor development, texture, and appearance of the baked ... | 08/31/1999 |
| 5846587 | Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid compos... | 12/08/1998 |
| 5747092 | Production of crispy wheat-based snacks having surface bubbles Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized po... | 05/05/1998 |
| 5731029 | Method for making jerky products Jerky products having a high proportion of meat are produced on a mass production basis. Meat which is at least substantially frozen is comminuted and then heated to a temperature of least about 140° F. to at least partially denature protein of the meat.... | 03/24/1998 |
| 5707448 | Apparatus for the application of particulates to baked goods and snacks Substantially uniform distribution of a particulate composition such as a seasoning or spice, on both the top and bottom surfaces of baked good or snack pieces is achieved by applying the composition as a curtain or sheet from within a housing as the subs... | 01/13/1998 |
| 5698252 | Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid compos... | 12/16/1997 |
| 5695804 | Production of chip-like durum wheat-based snacks A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from at least one durum wheat ingredient, such as durum flour, ... | 12/09/1997 |
| 5690982 | Baked potato-based chip-like snack foods and method of preparing The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantiall... | 11/25/1997 |
| 5686128 | Apparatus and method for triple co-extruding a snack product The triple coextrusion of snack food products having highly uniform and integral individual layers is achieved by the use of a compact, precisely toleranced coextrusion die which may be mounted at the outlet end of a cooker extruder. The coextrusion die i... | 11/11/1997 |
| 5674546 | Package for storing and cooking an omelet A packaged egg omelet mix facilitates preparation of omelets by microwave heating. An upper container portion holds an omelet inlay, such as cheese or the like, and has a cylindrical body and an upper end wall. A lower container portion also has a cylindr... | 10/07/1997 |
