Famous Patents
Pong, the Atari creation that launched the computer game craze, came with these instructions: "Avoid missing ball for high score."
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 5580408 | Method for the production of tagged articles A method and apparatus are described for tag and thread assembly for tagged infusion packets. Spaced tags from a strip of tags and a length of thread are laid over each other on the periphery of a first assembly wheel and the thread is drawn out in loops ... | 12/03/1996 |
| 5399224 | Method and apparatus for producing tagged articles Tags and thread are assembled together for the manufacture of tagged articles such as infusion packets in which each tag is attached to the packet by a length of thread. The thread is held in a looped form between the tag and the packet before use. For th... | 03/21/1995 |
| 5198259 | Concentrated tea extract The present invention relates to a process for the preparation of a concentrated tea extract comprising the steps of: (a) extracting tea-leaves with water having a temperature between 15° and 50° C. and separating the first extract from the tea-leaves; ... | 03/30/1993 |
| 5027577 | Auto compensating foil pouch detector For use with automatic machinery for packaging a food product in foil pouches and then inserting a desired number of pouches in a box, a method and apparatus for scanning the boxes to check for missing pouches. The scan is accomplished by applying like al... | 07/02/1991 |
| 4976978 | Method of manufacturing a roundish food product A method for preparing a food product is disclosed wherein formed food is prepared with a particulate coating. Here a plastic, deformable food material is made from rolling a food in the presence of particulate coating material in a revolving drum to ther... | 12/11/1990 |
| 4935251 | Food product Process for preparing a foodstuff product such as croutons, characterized in that pieces of dough are at least partially baked and thereby expanded, whereafter the expanded pieces of foodstuff obtained are possibly further reduced in size and subsequently... | 06/19/1990 |
| 4930319 | Sublimation method A gaseous mixture comprising an edible gas-hydrate-forming material and gaseous water is positively conveyed to a spot where temperature and pressure conditions are arranged in conformity with the phase diagram water/clathrate/gas-hydrate-forming material... | 06/05/1990 |
| 4923706 | Process of and apparatus for shaping extrudable material Shaping device and method for shaping extrudable material including at least one extrusion nozzle for feeding extrudable material and being supported in a carrier common to all nozzles, motors for moving either the carrier or a movable support surface for... | 05/08/1990 |
| 4890500 | Measuring apparatus Apparatus for detecting and counting flowable particulates having means for feeding these particulates at a uniform speed through a measuring area, defined by radiation emitting and sensing means which are arranged in a plane transverse to the feeding dir... | 01/02/1990 |
| 4882187 | Edible spread and process for the preparation thereof Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above ... | 11/21/1989 |
| 4878425 | Apparatus for preparation of confection products An apparatus for producing a novel extruded composite confection product comprising slotted extrusion means arranged to extrude in succession at least four thin superimposed layers of a first confection material having a thickness of less than 5 mm. The a... | 11/07/1989 |
| 4873104 | Method of producing variegated extruded products Variegated extruded product having multiple patterns through the body of the product, each of which pattern is a roughly concentric or spirally striped pattern and which patterns are preferably arranged in approximate symmetry. Such product can be made by... | 10/10/1989 |
| 4810518 | Particulate creamer-thickener and process of preparing the same A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30°-45° C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, ... | 03/07/1989 |
| 4808428 | Flavored slush snack Composition adapted to form, on quiescent freezing, a flavored slush snack in the form of a homogeneous combination of large shale ice crystals, smaller ice crystals and flavored syrup, the composition having, by weight, 22-33% dextrose, 1-5% fructose, an... | 02/28/1989 |
| 4762721 | Oil-in-water emulsion glazing agent for foodstuffs A glazing agent for bakery products comprises a homogenized emulsion of 10-50 wt. % of an edible oil (e.g. soybean oil), 5-15 wt. % (of the aqueous phase) of a protein (e.g. sodium caseinate), 2-10 wt. % of a thin-boiling starch (e.g. a dextrin) and water... | 08/09/1988 |
| 4754525 | Method and apparatus for dosing particulate material A method and an apparatus for dosing pieces of meat and suchlike particulate material, wherein the material to be dosed is compacted in a dosing chamber, only thereafter excess material is removed and finally the material is removed from the dosing chambe... | 07/05/1988 |
| 4746523 | Method and apparatus for preparing a shaped ice confection product A method for preparing a shaped ice confection product wherein a mixture of ice particles and a liquid, which mixture is pumpable under pressure but maintains its shape if unsupported, is introduced under pressure into a mould which is closed apart from v... | 05/24/1988 |
| 4743760 | Method and apparatus for metering flowable particulates A method and apparatus for metering flowable particulates wherein the particulates are fed at a uniform speed through an array of radiation beams, the interruptions of these beams are used to compute a value representing the total amount of particulates p... | 05/10/1988 |
| 4738862 | Method for producing an ice confection product and ice confection product An effervescent ice confection product is obtained by exposing CO2 - water clathrate-containing particles to such pressure, temperature and CO2 and water partial pressure conditions that a protective layer will be formed on the parti... | 04/19/1988 |
| 4737372 | Milk-shake product A milk-shake is prepared by freezing at least two portions of its constituents under different conditions, such that clearly different ice crystal sizes are generated, and freezing the combined portions to a storing temperature below -15° C.; this frozen... | 04/12/1988 |
| 4671429 | Method and apparatus for volumetric dosing viscous products A method and apparatus for dosing viscous, aerated material like ice-cream and ice mixes. The method comprises filling a volumetric dosing chamber from a supply, dispensing said amount through a dispensing conduit and returning at least part of the materi... | 06/09/1987 |
| 4668525 | Tea extraction process Dry tea leaf is extracted with aqueous solvent, preferably by countercurrent procedures at atmospheric pressure, the spent tea leaf is separated from the extract, the spent tea leaf is acidified to a pH within the range of 2.0 to 3.0, the acidified spent ... | 05/26/1987 |
| 4650690 | Edible water-in-oil-in-water emulsion The invention provides edible water-in-oil-in-water emulsions containing an emulsifying system in which the continuous aqueous phase has a pH between 6.5 and 2.0, contains between 10 and 80 wt. % of an oil and of which the discontinuous phase is at least ... | 03/17/1987 |
| 4640840 | Food processing method to avoid non-enzymatic browning Non-enzymatic browning and other quality deteriorating reactions during heat-processing of liquid foodstuffs are minimized by separately aseptically heat-processing the carbohydrate containing components and the nitrogeneous components and finally combini... | 02/03/1987 |
| 4608267 | Lecithin-containing food product A food product which includes lecithin finely distributed therein, which lecithin includes at least 25% by weight of phosphatidyl choline, 0-20% by weight of phosphatidyl ethanolamine, and fatty acid residues, of which residues at least 10% by weight are unsat... | 08/26/1986 |
| 4579517 | Apparatus for forming and handling sectioned products Apparatus for handling edible products, comprising means for laying down a length of edible product on to a takeoff conveyor and cutting the length into sections, characterized by the use of a line of successive travelling turntables along and on which th... | 04/01/1986 |
| 4560563 | Composite ice confections and processes for preparing them In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the... | 12/24/1985 |
| 4542028 | Confection products, and processes for their preparation Composite (novel) confection products comprise a multiplicity (e.g. at least 4) of superimposed extruded thin (e.g. less than about 5 mm thick) layers of extrudable e.g. aerated frozen confection, optionally separated by interleaved very thin sound confec... | 09/17/1985 |
| 4525371 | Lecithinated noodles and process for manufacture thereof Egg noodles with high lecithin content are made by (a) mixing eggs with lecithin having a high level of purity to form a slurry, (b) blending the slurry with flour to produce a dough of bread-like consistency, (c) extruding the dough to form noodles (d) c... | 06/25/1985 |
| 4504511 | Process for forming extruded ice confections and products formed thereby A process for preparing an ice confection or other foodstuff with projecting and relatively recessed relief features of its outer surface, by extruding the ice confection or other extrudable edible material from a rotating extrusion nozzle having a cross-... | 03/12/1985 |
| 4477478 | Acid preservation systems for food products Fumaric acid is used in combination with critical amounts of acetic acid to preserve acid containing food products from microbiological spoilage in the absence of or at reduced levels of chemical preservative.... | 10/16/1984 |
| 4430350 | Composite ice confections and processes for preparing them A composite frozen confection comprising an ice confection in contact with a layer of fat-based confectionery, said confectionery being a suspension of sweetening and flavoring solids in an edible fat, wherein the edible fat includes a fat composition whi... | 02/07/1984 |
| 4427703 | Confectionery articles, and apparatus and processes for producing them A composite ice confection product comprises an open-ended wafer with an internal fat-based coating and filled with the ice confection, a continuous fat-based capping covers the open-end(s) of the wafer. In a preferred process for preparing the product th... | 01/24/1984 |
| 4417433 | Method of making infusion package An infusion package that has a natural, expanded, unflattened or three-dimensional condition is folded to a flattened configuration to pack in quantity. The expanded condition gives greater internal volume by which infusion is improved and quickened. A pu... | 11/29/1983 |
| 4396633 | Composite ice confections and processes for preparing them A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of: 70-93 at -20° C. 60-93 at -10° C. 55-90 at... | 08/02/1983 |
| 4394392 | Processes for producing composite ice confections, and products thereof Composite confection of a biscuit or wafer with a frozen confection the biscuit or wafer having a converture of a sweetened fat-containing composition having a slip M.P in the range of 27°-34° C. and a viscosity at 46° C. of N3 at 10 poise, ... | 07/19/1983 |
| 4325976 | Reformed rice product A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150° C. to a final moisture content not exceeding 15% of the product. The dough ... | 04/20/1982 |
| 4290521 | Infusion package and method of making same An infusion package that has a natural, expanded, unflattened or three-dimensional condition is folded to a flattened configuration to pack in quantity. The expanded condition gives greater internal volume by which infusion is improved and quickened. A pu... | 09/22/1981 |
| 4291066 | Process for producing an ambient stable, starch-containing concentrate A process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated: (i) a proportion of sta... | 09/22/1981 |
| 4264633 | Reassembled meat product A process for binding pieces of cooked meat together to produce a unitary product by impregnating pieces of uncooked meat with an aqueous solution containing a source of phosphate ions, cooking the meat, coating the cooked meat with an edible, heat-settab... | 04/28/1981 |
