Bizarre Patents
Behavior Modification Wristwatch
A wristwatch including a watch band and a watch body having an octagon shaped perimeter and being red in color and having the word STOP thereon to resemble a stop sign.
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| Number | Title | Issue Date |
| 5607715 | Flavored cooking oil having reduced room aroma Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.... | 03/04/1997 |
| 5427806 | Process for making a stable green tea extract and product A process for the production of green tea extracts is disclosed comprising the steps of (a) extracting tea materials with an acidified aqueous solution comprising erythorbic acid or ascorbic acid and citric acid and mixtures thereof at specified ratios, (... | 06/27/1995 |
| 5221546 | Laminated pastry dough This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt, polyol and oil, and a shortening and starch phase. These pha... | 06/22/1993 |
| 4830862 | Calcium-supplemented beverages and beverage concentrates containing low levels of sulfate Beverages and beverage concentrates nutritionally supplemented with significant levels of solubilized calcium and containing low levels of sulfate, preferably in combination with low levels of chloride, are disclosed. These beverages and concentrates also... | 05/16/1989 |
| 4818555 | Method of making low viscosity evaporative orange juice concentrates having less cooked off-flavor Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice ha... | 04/04/1989 |
| 4795651 | Flotation separation of aflatoxin-contaminated grain or nuts Disclosed is a method for separating mycotoxin-contaminated grains, kernels, seeds and nuts, from uncontaminated whole grain seeds, whole or split kernel nuts and seeds to obtain a substantially uncontaminated supply source of these foods. The separate co... | 01/03/1989 |
| 4789554 | High temperature vacuum steam distillation process to purify and increase the frylife of edible oils Deaerated oil having a level of less than about 0.10% by volume of dissolved oxygen is heated at a temperature between about 530° F. (277° C.) and about 650° F. (343° C.) and stripped with a stripping medium with a molar ratio of stripping medium to o... | 12/06/1988 |
| 4774095 | Filling-containing, dough-based products containing cellulosic fibrils and microfibrils Filling-containing, dough-based products, in particular fruit-filled cookies, having good eating quality and flavor release are disclosed. These products comprise a crumb or dough and a low water activity filling associated with this crumb or dough. The f... | 09/27/1988 |
| 4732767 | Method for reducing chip bleed in baked goods This invention is a method for reducing chip bleed in flavor-chip containing baked goods, particularly in cookies. "Chip bleed" is a migration of material from the chip into the dough or crumb of the baked good. The method comprises adding to the dough fr... | 03/22/1988 |
| 4693905 | Orange flavor and aroma compositions made by dense gas extraction of organic organce flavor and aroma compounds The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at leas... | 09/15/1987 |
| 4675198 | Removal of textured vegetable product off-flavor by supercritical fluid or liquid extraction The invention is a method for the removal of off-flavor from a textured vegetable product by extraction with a gas in the supercritical fluid or liquid state. The method for supercritical fluid extraction of off-flavors comprises the steps of: (a) extract... | 06/23/1987 |
| 4664921 | Dual-textured cookie products containing narrow melting range shortenings This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCl at 21Â... | 05/12/1987 |
| 4654221 | Anti-sticking compositions This invention relates to an anti-sticking additive for cooking fats comprising a salt of an oxyacid of phosphorus, or mixtures thereof. The salts are of the formula MX, wherein M comprises an alkali metal, alkali earth metal, mixed alkali-other metal, or... | 03/31/1987 |
| 4650686 | Control of browning reactions in baked goods by addition of soda and an emulsifier A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.15% to about 0.65% baking soda and about 0.10% to about 0.65% fatty acid monoglyceride est... | 03/17/1987 |
| 4647466 | Process for the production of citrus flavor and aroma compositions The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: (a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and ab... | 03/03/1987 |
| 4645679 | Process for making a corn chip with potato chip texture A process for making a corn chip with potato chip texture is described. The chip has increased mouthmelt, crispness, and lightness like potato chips and it is less hard and gritty than standard corn chips. It also has a distinctive corn flavor. In a prefe... | 02/24/1987 |
| 4639375 | Enzymatic treatment of black tea leaf A process for the enzymatic treatment of black tea leaf is disclosed. In particular, black tea leaf is wetted with water containing tannase and one or more cell-wall-digesting enzymes, such as cellulase, pectinase, papain, or hemicellulase, prior to extra... | 01/27/1987 |
| 4637935 | Process for making a reduced density roast and ground coffee The present invention is a process for making a reduced density roast and ground coffee product comprising the steps of: (a) cracking roasted coffee beans to a size such that about 40% to about 80% are retained in a 6-mesh screen (3.36 mm, 0.132 in.); the... | 01/20/1987 |
| 4615899 | Sauce containing acidified textured protein This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extr... | 10/07/1986 |
| 4612205 | Carbonated juice beverage with cola taste This invention relates to a storage-stable carbonated beverage containing fruit, citrus, or berry juice which has the taste of a cola. No kola nut extract, or caramel color is present. One or more juices, in particular plum juice, alone or mixed with othe... | 09/16/1986 |
| 4612203 | Acidified meat analog products This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating loose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This... | 09/16/1986 |
| 4610884 | Confectionery cremes A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80° F. and less than 102° F. and a melt r... | 09/09/1986 |
| 4591508 | Coffee product and process An improved, lightly milled roast and ground coffee having high extractability, superior brew clarity, and an aroma intensity of from about 30,000 to about 55,000 G.C. counts and a method for making the same are disclosed. Roast coffee beans are cooled to... | 05/27/1986 |
| 4569853 | Grapefruit juice concentrate A natural grapefruit juice concentrate prepared from natural grapefruit ingredients is disclosed. The concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. The concentrate has at least 65% of the aroma ... | 02/11/1986 |
| 4552776 | Process for preparation of tea color concentrate and product The present invention comprises a process for preparation of tea concentrate with enhanced natural color and the products prepared thereby. Tea is employed as a catalyst to reactions generating color formation. The resulting enhanced color of the tea conc... | 11/12/1985 |
| 4547375 | Gel formation in tomato products Methods for minimizing flavor loss and controlling the consistency of a tomato product containing one or more members of the Allium botanical genus when processed primarily at temperatures below those commonly used in commercial practice are disclosed. Pr... | 10/15/1985 |
| 4539216 | Process for preparing tea products The present invention comprises a process for the preparation of shelf-stable tea concentrates and tea powders wherein a tea extract is prepared, acidified, and heated; off-flavor and malodorous compounds are removed from the extract; the extract is coole... | 09/03/1985 |
| 4528201 | Alkali-treated lecithin in fats Cooking fat compositions containing lecithin which resist excessive thermal darkening are disclosed. Methods for stabilizing lecithin to prevent excessive darkening in a heated cooking fat require treatment of the lecithin, or the cooking fat containing i... | 07/09/1985 |
| 4524085 | Lecithin containing cooking fats with reduced thermal discoloration Cooking fat compositions containing pretreated lecithin which resist thermal darkening are disclosed. The pretreatment, which comprises the addition of water to lecithin dissolved in a minimal amount of fat followed by heating and filtration, results in a... | 06/18/1985 |
| 4503080 | Doughs and cookies providing storage-stable texture variability Cookie products having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of tex... | 03/05/1985 |
| 4486453 | Desolventizing process This invention relates to a method for removal of residual solvent from decaffeinated coffee beans. In particular, differential pressure stripping comprises a method of flash evaporation of solvent from the beans by means of an alternating cycle of pressu... | 12/04/1984 |
| 4474821 | Accelerated decaffeination process This invention relates to an improved countercurrent extraction process for accelerated decaffeination of coffee beans, and to the novel decaffeinated coffee product generated thereby. In particular, turbulent flow of the extracting solvent is used to obt... | 10/02/1984 |
| 4469710 | Pourable solid shortening A pourable solid shortening composition comprising segments of solid fats wherein the solids content index is a minimum of 15% at 110° F. and a maximum of 78% at 92° F. as denoted by area CGH on FIG. 1 is disclosed. The shortening is processed into a fo... | 09/04/1984 |
| 4447461 | Sauce compositions containing agglomerated particles of specified size distribution Vegetable protein particle-containing sauces, such as spaghetti sauces, which are organoleptically superior to the same sauces containing real meat can be prepared by providing protein particles having a specified particle size distribution. This is prefe... | 05/08/1984 |
| 4390561 | Margarine oil product A margarine oil product useful for margarines and other emulsified spreads, especially stick-type products is disclosed. The margarine oil product comprises a soft oil and a particular structural fat, and is characterized by solid fat content and fatty ac... | 06/28/1983 |
| 4388339 | Margarine and method for making same A margarine or other emulsified spread and methods for making these are disclosed. A water-in-oil emulsion is formed by mixing an aqueous base with an oil phase containing a margarine fat which comprises a soft oil and a structural fat having a unique mel... | 06/14/1983 |
| 4378317 | Process to maintain bland taste in energy efficient oil deodorization systems This invention relates to an improved high temperature oil deodorization process for optimum bland taste and flavor maintenance. The process comprises a selective temperature control quenching step of the hot, freshly deodorized oil. This step comprises s... | 03/29/1983 |
| 4323160 | Use of a vibrating screen to separate small live insects from agricultural commodities Small live insects are separated from green coffee beans or similar sized agricultural commodities by vibrating a screen on which the beans are placed at a frequency of at least 60 cycles per second. The insects are inactivated by the vibrations and fall ... | 04/06/1982 |
| 4304862 | Method for increasing the diacetyl production of a diacetyl-producing bacteria A method for increasing the diacetyl production of a diacetyl-producing bacteria such as Streptococcus diacetylactis. Glycerol or sucrose as humectants are added to an aqueous nutrient medium such as milk having a 2% butterfat content which contains a dia... | 12/08/1981 |
| 4279937 | Liquid extract decaffeination with benzyl alcohol containing mixtures Liquid coffee extracts are decaffeinated using a solvent system which comprises benzyl alcohol.... | 07/21/1981 |
