Bizarre Patents
Combination Beverage Container and Spittoon
A combination beverage container and spittoon includes a bottom portion including outer wall and a first inner wall defining a spittoon space.
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| Application No. | Application Title | Issue Date |
| 20120107456 | Encrusted Cheese Scoop and Method A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating wit... | 05/03/2012 |
| 20120027894 | LIGNAN FLAX SEED CAKES Lignan Flax Seed Cakes offers consumers a delicious and simple way to consume ground flax seed. This product combines multiple healthy ingredients, such as fruit, oats, and walnuts, with ground flax seed to produce a well-textured and desirable food item. This comestibl... | 02/02/2012 |
| 20120021097 | PORTABLE CINNAMON ROLL AND METHOD FOR MAKING A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and cooking the raw dough with cinnamon, frosting and sugar until it is fully ... | 01/26/2012 |
| 20120009303 | Method for Producing Reduced Fat Layered Baked Product A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The la... | 01/12/2012 |
| 20120009302 | HYBRID PIZZA-LASAGNA FOOD PRODUCT A hybrid food product combines the elements of pizza with those of lasagna. The hybrid food product may include a typical pizza crust, a ricotta cheese layer on the crust, typical pizza toppings and lasagna layers. The lasagna layers may be arranged in different directi... | 01/12/2012 |
| 20110311686 | Encrusted Cheese Dip and Method A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further include... | 12/22/2011 |
| 20110311687 | MULTI-LAYERED CHILLED DESSERT The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert compri... | 12/22/2011 |
| 20110311685 | Encrusted Cheese Twist and Method A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating wit... | 12/22/2011 |
| 20110300265 | Pan release compositions for preparation of long shelf life, bakery products The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil... | 12/08/2011 |
| 20110293794 | Method of Producing Stackable Low-Fat Snack Chips Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower mold assembly. Alternatively, the strip may be partially baked and then fried... | 12/01/2011 |
| 20110256278 | WHOLE OAT MICROWAVABLE BAKED ITEMS A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.... | 10/20/2011 |
| 20110206810 | Container Based Food Enclosing Items of Value A food item which contains one or more digestible or non-digestible pharmaceutical items, confirmation tickets, or promotional prizes that provides an efficient and enjoyable means of delivery of items of value. Some examples of container based food items used to distri... | 08/25/2011 |
| 20110189352 | Convenience Desert Item and Method of Preparation and Use A convenience desert item wherein the container is filled with portions of the desert item, which are first prepared outside the container, cut into multiple portions, and placed into the container in layers, each layer is comprised of a plurality of the cut portions, w... | 08/04/2011 |
| 20110189351 | FAT BLOOM INHIBITING FOOD COMPOSITIONS AND METHODS Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a... | 08/04/2011 |
| 20110183046 | COATED FOOD PRODUCT AND METHOD OF PREPARATION Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing su... | 07/28/2011 |
| 20110177211 | COATED STABILISED MICROWAVE HEATED FOODS A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food; the method comprising the steps of:
| 07/21/2011 |
| 20110159153 | GRILLED CHEESE SANDWICH FOR THE TOASTER A freezable, toaster reheatable grilled cheese sandwich, and a method for making this type of sandwich, are described. The grilled cheese sandwich has organoleptic properties that are identical or substantially identical to a homemade, made-from-scratch grilled cheese s... | 06/30/2011 |
| 20110151062 | MICROWAVEABLE LAMINATED DOUGH PRODUCTS AND METHODS FOR MAKING SAME Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced browning and crisping to the laminat... | 06/23/2011 |
| 20110135792 | SANDWICH AND METHOD FOR FORMING A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is completely enveloped by a yeast-leavened ... | 06/09/2011 |
| 20110129575 | BATTER COMPOSITIONS AND METHODS OF PREPARING AND USING SAME The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon ... | 06/02/2011 |
| 20110123681 | DOUGH PRODUCT INCLUDING LAMINATED AND NON-LAMINATED DOUGH COMPONENTS A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of t... | 05/26/2011 |
| 20110104339 | DOUBLE-CRUSTED PIZZA PRODUCTS, AND METHODS FOR PRODUCING SAME Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted ... | 05/05/2011 |
| 20110091612 | CRUMB COATING FOR FOOD PRODUCTS A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising:
| |
| 20110086140 | Food Product Pertaining to a Filling-and-Cracker Sandwich A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, these crackers have a length of at least three inches. By one approach, ... | 04/14/2011 |
| 20110045146 | Gluten free and/or dairy free cookie dough Adapting to the gluten free and/or casein free and lactose free diet requires some lifestyle changes. The present invention is a gluten free and/or casein free, and lactose free baked food. The invention utilizes a flour mixture of white rice flour, potato starch, tapio... | 02/24/2011 |
| 20110033577 | FILLED SNACK PRODUCT WITH SPACED FILLING LINES AND METHOD OF MAKING THE SAME A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A se... | 02/10/2011 |
| 20110014320 | FRIED SNACK FOOD PRODUCT Disclosed is the preparation of beverage-containing snack food product. A precursor to such a product comprises a farinaceous dough material such as pretzel, pizza or pasta dough which surrounds and encases a solidified beverage material. The solidified beverage materia... | 01/20/2011 |
| 20110008490 | DOUGH COMPOSITIONS HAVING A MOISTURE BARRIER, AND RELATED METHODS Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.... | 01/13/2011 |
| 20100316772 | Cookie Products Having Enhanced Stability There is provided a cookie sandwich product having enhanced stability during manufacture, the cookie sandwich product comprising a top and a bottom cookie with a filling disposed therebetween. The top and bottom cookies have an inner and outer surface, with the inner su... | 12/16/2010 |
| 20100310728 | ENCAPSULATED OMEGA-3 FATTY ACIDS FOR BAKED GOODS PRODUCTION Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes t... | 12/09/2010 |
| 20100310712 | FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic materia... | 12/09/2010 |
| 20100297301 | Method of Producing Filling for Filled Food Product and Food Product Comprising Filling Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling... | 11/25/2010 |
| 20100297302 | PROCESS AND APPARATUS FOR FORMING A WAVE CHIP PRODUCT Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, stil... | 11/25/2010 |
| 20100272865 | SYSTEM AND METHOD FOR PREPARING MICROWAVABLE FRIED FOOD PRODUCTS A microwavable fried food product is prepared that possesses the crispiness of a restaurant-quality or conventional oven-cooked fried food product without employing special packaging during the microwaving process. This is achieved through use of a process whereby the f... | 10/28/2010 |
| 20100266731 | PIZZA AND CRUST HAVING AN IRREGULAR EDGE Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven provid... | 10/21/2010 |
| 20100260897 | Commercial bakery sandwich breads and rolls products An improvement to a variety of sandwich-based bakery products to prevent “leakage” of food from the sandwich while eating, due to the open sides of present sandwich bakery products. Leakage is avoided by using separate baking-pan molds to create top and bottom parts... | 10/14/2010 |
| 20100247717 | MULTI-TEXTURED READY-TO-EAT CEREAL WITH EXTRUDED RICE PELLETS A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has ... | 09/30/2010 |
| 20100239720 | DUAL TEXTURED, MULTICOMPONENT SNACK FOOD HAVING A CREAMY FILLING A dual textured, multicomponent snack food item comprising an outer jacket and a center filling encased within the outer jacket is disclosed. The center filling has a creamy texture. At the interface between the outer jacket and center filling, the center filling does n... | 09/23/2010 |
| 20100239719 | Pizza With Peripheral Crust Structure A pizza including a dough substrate defining a plurality of pieces, each piece including a sheet portion bounded by at least two internal edges and at least one external edge, wherein at least a portion of each of the internal and external edges includes a crust portion... | 09/23/2010 |
| 20100215811 | CONFECTIONERY COMPOSITIONS Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an... | 08/26/2010 |
